Plov Osh

Shopping list

• 600 g lamb shoulder — cut into 3 cm chunks

  Sub
• 100 ml vegetable oil

  Sub
• 2 piece onions — sliced

  Sub
• 400 g carrots — peeled and julienned

  Sub
• 1 piece garlic — whole head, top sliced off

  Sub
• 2 tsp ground cumin

  Sub
• 1 tsp ground coriander

  Sub
• 50 g barberries — rinsed (or use raisins)

  Sub
• 200 g cooked chickpeas — drained

  Sub
• 500 g long-grain white rice — rinsed until water runs clear

  Sub
• 750 ml hot lamb or chicken stock

  Sub
• 2 tsp salt — to taste

  Sub
• 0.5 tsp black pepper

  Sub

Step by step

1. 1

   Heat the vegetable oil in a large, heavy-based pot or casserole over high heat until shimmering.

2. 2

   Add the lamb chunks in a single layer (work in batches if needed) and brown well on all sides, about 8 minutes total. Remove and set aside.

3. 3

   Add the sliced onions to the pot and fry for 5 minutes until softened and lightly golden, stirring frequently.

4. 4

   Add the julienned carrots and cook for another 5 minutes, stirring, until they begin to soften and caramelise at the edges.

5. 5

   Return the browned lamb to the pot. Stir in the cumin, coriander, barberries, chickpeas, salt and black pepper. Cook for 2 minutes until fragrant.

6. 6

   Pour in the hot stock and bring to a vigorous simmer. Reduce heat to low, cover and cook gently for 30 minutes until the lamb is tender.

7. 7

   Spread the rinsed rice evenly over the meat and vegetable mixture. Push the whole garlic head down into the centre of the rice.

8. 8

   Pour in enough boiling water (about 200 ml) so the liquid just covers the rice by about 1 cm. Do not stir.

9. 9

   Increase heat to medium-high and cook uncovered for about 10 minutes, until most of the liquid has been absorbed and small craters appear on the surface.

10. 10

    Reduce heat to the very lowest setting, cover the pot tightly with a lid (you may wrap the lid in a tea towel to trap steam) and steam for 25 minutes without lifting the lid.

11. 11

    Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork and serve the plov on a large platter, with the garlic head on top.