Plov

Shopping list

• 600 g lamb shoulder — cut into 3 cm cubes

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

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• 400 g carrots — peeled and julienned

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• 2 piece onions — finely sliced

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• 1 piece garlic — whole bulb, top sliced off

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• 1 tsp cumin seeds

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• 1 tsp coriander seeds

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• 1 tsp ground black pepper

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• 50 g barberries — or use raisins

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• 100 ml vegetable oil

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• 2 tsp salt

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• 1 l hot water

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Step by step

1. 1

   Heat the vegetable oil in a large, heavy cast-iron pot or Dutch oven over high heat until shimmering.

2. 2

   Add the lamb cubes in a single layer and sear for 5– 6 minutes, turning occasionally, until well browned on all sides. Remove and set aside.

3. 3

   In the same pot, add the sliced onions and fry for 4– 5 minutes until soft and golden.

4. 4

   Add the julienned carrots and cook for another 5 minutes, stirring frequently, until the carrots begin to soften and caramelise lightly.

5. 5

   Return the lamb to the pot. Sprinkle over the cumin seeds, coriander seeds, black pepper, and salt. Stir well.

6. 6

   Pour in the hot water so it just covers the meat and vegetables. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes until the lamb is tender.

7. 7

   Meanwhile, rinse the rice thoroughly. After the lamb has cooked for 45 minutes, spread the rice evenly over the meat and vegetables without stirring. Nestle the whole garlic bulb in the centre, cut side down.

8. 8

   Scatter the barberries over the rice. Gently pour in just enough hot water to cover the rice by about 1 cm.

9. 9

   Bring back to a gentle boil, then reduce to the lowest heat. Cover tightly with a lid and cook for 25 minutes without lifting the lid.

10. 10

    After 25 minutes, turn off the heat and let the plov rest, still covered, for 10 minutes.

11. 11

    Carefully remove the garlic bulb. Fluff and mix the rice with the meat and vegetables using a large spoon. Serve hot, with the roasted garlic cloves squeezed over if desired.