Lamb Plov

Name: Lamb Plov
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Uzbek
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

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

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

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

Add 2 sliced yellow onion and 6 julienned carrots, stirring occasionally until soft and caramelized, about 12 minutes.
4

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

Spread 2 cups rinsed long-grain white rice in an even layer over the meat broth without stirring.
7

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

Questions

How long does Lamb Plov keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Lamb Plov?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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