Uzbek plov with lamb and carrots

Uzbek plov with lamb and carrots

Portions: 12 persons | Preparation time: 140 minutes

The Uzbek national dish, plov, is basically a rice dish with lamb, onions, and carrots. Special spices give the plov a strong taste and a great aroma. Plov can be prepared not only for various festivities, but also in everyday life.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Uzbek plov with lamb and carrots
Uzbek plov with lamb and carrots

Portions: 12 persons | Preparation: 140 minutes

The Uzbek national dish, plov, is basically a rice dish with lamb, onions, and carrots. Special spices give the plov a strong taste and a great aroma. Plov can be prepared not only for various festivities, but also in everyday life.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

Season: Spring, Summer | Region: Asia | Preparation: Cook, Roast | Menu: Main courses, Meat dishes | Cuisine: Uzbek recipes

Ingredients

  • 1kg lamb
  • 1kg long grain rice
  • 4 onions
  • 300ml vegetable oil
  • 2 bulbs garlic
  • 1kg carrots
  • 4 tbsp dried red pepper flakes
  • Dried barberries, to taste
  • Salt, to taste
  • pepper, to taste

Instructions

  1. Rinse the rice until the water runs clear.
  2. Clean and peel the garlic bulbs, but do not remove the cloves from the bulb.
  3. 3 Peel the onions and carrots.
  4. Cut the onions into half rings and the carrots into thin strips.
  5. Heat the Kazan pot with oil.
  6. Fry the uncut onion in it until almost black.
  7. Remove the onion and stir-fry the chopped onions until golden brown.
  8. Add the diced lamb.
  9. Fry the meat all over .
  10. Add the carrots, sauté briefly and stew everything for a further 10 minutes, stirring constantly.
  11. Pour in boiling water, leaving 1 cm of the top edge of the kazan free.
  12. Add the dried pepper flakes.
  13. All over reduced heat, for example Braise for 1 hour.
  14. Add the barberries to the meat and season everything with salt.
  15. Cook on reduced heat for about 10-15 minutes.
  16. Add the washed rice.
  17. Pour in enough boiling water, d Make sure the rice is about 3 cm covered in water.
  18. Boil on high.
  19. As soon as the water boils out and the rice is a little drier, press the garlic bulb into the rice.
  20. Reduce the heat and cover with a closed lid cook for a further 30 minutes at the lowest level.

Utensils

  • bowl
  • sieve
  • Kazan pot
  • knife
  • cutting board
  • beater