Plov — Uzbek Lamb and Rice Pilaf

Shopping list

• 600 g lamb shoulder — cut into 3cm chunks

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• 400 g basmati rice — rinsed until water runs clear

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• 400 g carrots — cut into thick matchsticks

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• 2 piece onions — sliced

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• 1 piece garlic — whole bulb, top sliced off

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• 2 tsp cumin seeds

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• 1 tsp ground coriander

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• 1 tsp ground cumin

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• 50 g barberries — or raisins

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• 100 ml vegetable oil

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• 2 tsp salt

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• 1 tsp black pepper — freshly ground

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Step by step

1. 1

   Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

2. 2

   Add the lamb chunks and brown on all sides, about 8– 10 minutes total. Remove and set aside.

3. 3

   Add the sliced onions to the pot and cook for 5 minutes until softened and lightly golden.

4. 4

   Stir in the carrots and cook for another 5 minutes, stirring occasionally.

5. 5

   Return the lamb to the pot. Add the cumin seeds, ground coriander, ground cumin, salt, and black pepper. Stir well to coat everything in the spices.

6. 6

   Pour in 600 ml of boiling water. Bring to a simmer, then reduce heat to low, cover, and cook for 40 minutes until the lamb is tender.

7. 7

   Spread the rinsed rice evenly over the lamb and carrots. Do not stir. Pour in another 400 ml of boiling water gently so the rice is just covered.

8. 8

   Nestle the whole garlic bulb into the centre of the rice. Scatter the barberries over the top.

9. 9

   Cover tightly with a lid, reduce heat to the lowest setting, and cook for 25– 30 minutes until the rice is tender and has absorbed all the liquid.

10. 10

    Remove from heat and let stand, covered, for 10 minutes.

11. 11

    Fluff gently with a fork, remove the garlic bulb (squeeze the soft cloves back into the rice if desired), and serve hot.