Plov — Uzbek Pilaf with Lamb and Carrots

Shopping list

• 600 g lamb shoulder — cut into 3 cm cubes

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• 500 g basmati rice — rinsed and drained

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• 400 g carrots — peeled and julienned

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• 2 piece onions — thinly sliced

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• 1 piece garlic — whole head, top trimmed

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• 2 tsp cumin seeds

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• 1 tsp coriander seeds — lightly crushed

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• 50 g barberries — or raisins if unavailable

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• 150 ml vegetable oil

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• 2 tsp sea salt

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• 1 tsp black pepper

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• 750 ml boiling water — approximately

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Step by step

1. 1

   Heat the oil in a large, heavy-based pot or cast-iron casserole over high heat until shimmering and almost smoking.

2. 2

   Add the lamb cubes and brown on all sides for 8– 10 minutes, working in batches if necessary. Remove and set aside.

3. 3

   Reduce heat to medium-high, add the sliced onions to the same pot, and fry for 5– 6 minutes until golden and softened.

4. 4

   Add the julienned carrots and cook, stirring occasionally, for 10 minutes until they begin to caramelise and soften.

5. 5

   Return the lamb to the pot, add the cumin seeds, coriander seeds, salt, and pepper, and stir well. Cook for 2 minutes until fragrant.

6. 6

   Pour in enough boiling water to just cover the meat and vegetables (about 750 ml). Bring to a simmer, then reduce heat to low and cook, covered, for 45 minutes until the lamb is tender.

7. 7

   Drain the rinsed rice and spread it evenly over the lamb and carrot mixture. Do not stir. Push the whole head of garlic (top trimmed) into the centre of the rice.

8. 8

   Pour another 500 ml of boiling water gently over the rice so it is just covered. Scatter the barberries over the top. Increase heat to medium-high and cook uncovered for 10 minutes until most of the water is absorbed.

9. 9

   Reduce heat to very low, cover the pot tightly with a lid wrapped in a clean tea towel, and steam for 25– 30 minutes until the rice is tender and fluffy.

10. 10

    Remove from heat and let stand, covered, for 10 minutes. Gently fluff the rice with a fork, remove the garlic head, and serve the plov on a large platter, traditionally mounding it high with the meat and carrots on top.