Hearty Uzbek Plov

local_grocery_store Ingredients

• 1 lb lamb shoulder, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1 onion, chopped
• 2 carrot, peeled and chopped
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp coriander
• 2 cups long-grain rice, rinsed and drained
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat the oil over medium-high heat.
2. 2.Add the lamb and cook until browned on all sides, about 5 minutes.
3. 3.Add the onion, carrot, and garlic and cook until softened, about 5 minutes.
4. 4.Stir in the cumin, paprika, and coriander and cook for 1 minute.
5. 5.Add the rice and stir to coat with the spice mixture.
6. 6.Pour in the chicken broth and bring to a boil.
7. 7.Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. 8.Season with salt and black pepper to taste.
9. 9.Serve hot with pickles and fresh herbs.

lightbulb_outline Tips

• chevron_rightYou can use beef or chicken instead of lamb if you prefer.
• chevron_rightFor a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
• chevron_rightYou can add raisins, dried apricots, or chickpeas for a sweeter flavor.