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The Hirshon Uzbek Lamb Plov


  • Total Time: 0 hours

Ingredients

Units Scale
  • 2 lbs. boneless shoulder or leg of lamb, with a goodly amount of fat (the fat lends a wonderful flavor to the dish and is a sign of both good manners to your guests and a symbol of bounty in Uzbekistan – in other words, DON’T leave the fat out)
  • 1/4 cup peanut oil + 2 tablespoons sesame oil
  • 3 very large onions, julienned
  • 3 large carrots, julienned
  • 2 teaspoons cumin seeds, ground to powder in a spice grinder
  • 5 cloves, ground to powder in a spice grinder
  • Seeds from 5 cardamom pods, ground to powder in a spice grinder
  • 1/2 head garlic, cloves peeled and diced
  • 1/2 teaspoon smoked paprika
  • sprinkling of cayenne
  • 2 1/2 cups raw rice
  • 2 1/2 cups boiling chicken stock
  • 1 teaspoon adzhika paste, or use crushed red pepper
  • 3 teaspoons kosher salt
  • 1/8 teaspoon crumbled saffron, stepped in 2 tablespoons boiling water for 10 minutes
  • Freshly ground black pepper, to taste
  • 1 entire head of roasted garlic (Optional Garnish But Strongly Recommended)
  • Raw onion, sliced paper-thin (Optional Garnish)
  • Ground sumac and ground cumin on the side

Instructions

  1. Soak the rice in salted water for 30 minutes, then drain and reserve.
  2. Cut the lamb into medium chunks. Heat the oil over high heat in a large Dutch oven, then stir in the lamb and brown on all sides, remove lamb to a plate and keep warm in a 200 degree oven – remove most of the oil.
  3. Stir onions, garlic and carrots into the fat remaining in the pan. Cook over medium heat for 10-15 minutes until tender but not browned. Return the lamb to the pot and add the raw rice. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown. Then pour in the boiling stock, stirring to mix well.
  4. Add the adzhika (or red pepper), salt, spices, saffron tea and black pepper. Cover and cook over low heat for 25 minutes, or until rice is done. Remove from heat and allow to sit for 10 minutes, then serve at once with the optional onion garnish and the roasted garlic head on the top of the plov.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1180.07 kcal
  • Sugar: 9.91 g
  • Sodium: 1606.06 mg
  • Fat: 49.75 g
  • Saturated Fat: 17.21 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 122.74 g
  • Fiber: 4.65 g
  • Protein: 56.64 g
  • Cholesterol: 158.72 mg
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