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Homemade Lamb Plov
A classic Eastern dish featuring tender lamb, fluffy separate-grain rice, and aromatic spices with carrots and onions.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Rinse the rice until the water runs completely clear.
Cut the lamb into bite-sized pieces, slice the onion into half-moons, and julienne the carrots.
Sauté the onions until translucent, then remove them to a separate bowl and sear the lamb in the remaining oil over high heat for 7-10 minutes, stirring occasionally.
Lower the heat and add the onions back to the meat, cooking for a couple of minutes. Add the carrots and sauté, stirring, until they soften.
Add the spices and a splash of water just to cover the meat, then stir. Cover with a lid and simmer for 10-15 minutes.
Add the rice and stir, place the garlic head on top, pour in enough water to rise about 2 centimeters above the rice, reduce the heat, cover, and let the rice cook. If the rice isn't done with this amount of water, add just a little more without stirring.
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