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Lamb Plov

A traditional central Asian rice pilaf cooked with tender lamb, sweet carrots, fragrant garlic, and warm spices in a single pot.

75 minMediumServes 6580 cal/serving

UzbekDinnerStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 2 lbs lamb shoulder, cubed
  • 1/4 cup vegetable oil
  • 2 yellow onion, sliced
  • 6 carrots, julienned
  • 2 tsp cumin seeds, crushed
  • 1 tsp ground coriander
  • 1 head of garlic, top trimmed
  • 2 cups long-grain white rice, rinsed
  • 2 tsp kosher salt
  • 3 cups boiling water

Instructions

  1. 1

    Heat 1/4 cup vegetable oil in a heavy Dutch oven over medium-high heat.

  2. 2

    Add 2 lbs cubed lamb shoulder and sear until browned on all sides, ensuring meat reaches an internal temperature of 145°F, about 10 minutes.

  3. 3

    Add 2 sliced yellow onion and 6 julienned carrots, stirring occasionally until soft and caramelized, about 12 minutes.

  4. 4

    Stir in 2 tsp crushed cumin seeds, 1 tsp ground coriander, and 2 tsp kosher salt.

  5. 5

    Pour in 3 cups boiling water and nestle 1 top trimmed head of garlic into the center, simmer for 15 minutes to create the broth.

  6. 6

    Spread 2 cups rinsed long-grain white rice in an even layer over the meat broth without stirring.

  7. 7

    Cover tightly, reduce heat to low, and cook for 20 minutes until rice is tender and water is absorbed.

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Questions

How long does Lamb Plov take?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 7 (20 minutes): "Cover tightly, reduce heat to low, and cook for 20 minutes until rice is tender and water is absorbed."

What should Lamb Plov look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until soft and caramelized. Step 7: cook until rice is tender and water is absorbed. A reading of 145 F on a thermometer settles it.

Can I speed up the caramelized onions in Lamb Plov?

Step 3 reads: "Add 2 sliced yellow onion and 6 julienned carrots, stirring occasionally until soft and caramelized, about 12 minutes." Not by much. Step 3 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

How many calories are in Lamb Plov?

One serving (the recipe makes 6) is about 580 calories, with 32 g protein, 52 g carbohydrate and 24 g fat, plus 4 g fiber and 650 mg sodium. The figures are estimates computed from the ingredient list.

How long does Lamb Plov keep?

Refrigerate what is left of Lamb Plov within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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