Lamb Plov Recipe

Uzbek Plov (One Pot Recipe) Momsdish

WEBJul 21, 2021 · Slice off the top of a head of garlic and place the entire head inside the Dutch oven. Add water and season generously with salt and …

Rating: 4.8/5
1. Prepare ingredients for the recipe. Clean carrots and cut them into long slices about 1/4-inch thick. Dice onions into small pieces. Cut meat into 1-inch cubes.
2. Preheat oil in the Dutch oven over high heat. Using tongs, brown the sides of the meat. Add onions and carrots and cook until the onion turns translucent and the carrots soften.
3. Add rice and bay leaves to the Dutch oven. Saute for a couple of minutes. Remove a couple of the top layers of a garlic head and cut off the small part of the clove edges. Place the garlic clove inside of the rice. Cover the cooking ingredients with boiled water. The water should be filled just about 1-inch over the rice. Season with salt and pepper.
4. Once it simmers, turn the heat down to very low. Cook for about 40-50 minutes. About 20 minutes into cooking, turn over the top layer of rice to promote even cooking.

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Plov: Uzbeki Lamb and Rice Pilaf Recipe l Panning The …

WEBSep 18, 2012 · Add the next 7 ingredients: cumin seeds, paprika, hot paprika, turmeric, salt, pepper, and barberries. Stir to combine. Add ½ …

1. Rinse and drain the rice in several washes of warm water, set aside
2. Wash the whole garlic heads and slice off about 3/4 of an inch from the top of each head, exposing a cross section of the cloves. Set aside.
3. Heat the oil in a Dutch Oven or heavy casserole over medium heat until hot but not smoking. Add lamb pieces (in batches, if necessary, to avoid over-crowding) and brown on all sides, about 7 minutes total (or per batch)
4. If you have cooked meat in batches, return all meat to the pot and add carrots and onions. Cook, stirring occasionally, for 10 minutes, until the vegetables have softened.

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