Uzbek Plov Lamb Pilaf Recipes

UZBEK PLOV (LAMB PILAF)

Steps:

• Heat oil in the dutch oven, or kettle, on a very high flame and add the onions. Cook the onions, stirring occasionally for 5-7 minutes, and add the lamb.
• Cook the lamb for 10 minutes and add the carrots. Keep cooking for 10 more minutes.
• Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
• Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves, and then add it to the meat. Reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile, wash the rice thoroughly.
• Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
• Add 3 cups of boiling water, reduce heat to low, cover the dutch oven with lid and cook for 25-30 minutes. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.

PLOV

Steps:

• Rinse and drain the rice in several washes of warm water, set aside
• Wash the whole garlic heads and slice off about 3/4 of an inch from the top of each head, exposing a cross section of the cloves. Set aside.
• Heat the oil in a Dutch Oven or heavy casserole over medium heat until hot but not smoking. Add lamb pieces (in batches, if necessary, to avoid over-crowding) and brown on all sides, about 7 minutes total (or per batch)
• If you have cooked meat in batches, return all meat to the pot and add carrots and onions. Cook, stirring occasionally, for 10 minutes, until the vegetables have softened.
• Add the next 7 ingredients: cumin seeds, paprika, hot paprika, turmeric, salt, pepper, and barberries. Stir to combine. Add 1/2 cup water, cover pot and turn heat down to a simmer and cook for 25 minutes.
• Uncover the pot and using the back of a wooden spoon, flatten the meat and vegetables into the bottom of the casserole. Add the rice, creating a flat even layer with the help of the wooden spoon.
• Push the garlic bulbs, exposed side first, down through the rice till only their bottoms are exposed.
• Pour the 3 cups of boiling water slowly over the wooden spoon, letting it fall gently into the pot so as not to disturb the rice layer on top. Poke a few holes in the rice layer with the handle of the spoon, cover the pot, and simmer for 20 minutes.
• Remove from heat. Pull out garlic bulbs and stir rice and meat together. Mound the Plov on a serving platter with the garlic heads on top.