Uzbek Lamb Plov with Yellow Carrots and Whole Garlic

What you need

• 600 g (3 cups) medium-grain rice, devzira if you can find it, or basmati
• 800 g (1 3/4 lb) lamb shoulder, bone-in or boneless, cut into 4-5 cm chunks
• 150 ml (2/3 cup) vegetable oil, cottonseed oil is traditional
• 2 large onions, sliced into half rings
• 600 g (1 1/3 lb) carrots, yellow or orange, cut into matchsticks 4-5 mm thick
• 2 tsp cumin seeds, rubbed between your palms
• 1 tsp coriander seeds, lightly crushed
• 2 whole garlic heads, loose outer skin rubbed off, root end trimmed
• 1 dried red chili, whole
• 1 tbsp salt, plus more to taste

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of cold water until it runs clear, then cover with warm salted water and soak for 1 hour.

2. 2

   Heat the oil in a heavy cast-iron pot or kazan over high heat until it just starts to smoke.

3. 3

   Add the lamb in a single layer and fry, turning once or twice, until browned on all sides, 8-10 min.

4. 4

   Add the onions and fry, stirring now and then, until golden brown, 8-10 min.

5. 5

   Spread the carrots over the top and let them soften for 3-4 min before stirring. Keep frying, stirring gently, until limp, about 10 min more.

6. 6

   Stir in the cumin, coriander and the salt.

7. 7

   Pour in boiling water to cover everything by 1-1.5 cm. Push the garlic heads and the chili into the middle.

8. 8

   Bring to a boil, then lower the heat and simmer uncovered until the lamb is tender, 40-45 min. Taste the broth: it should be a little too salty, since the rice will absorb it.

9. 9

   Lift out the garlic and set it aside. Drain the rice and spread it evenly over the meat without stirring.

10. 10

    Gently pour boiling water over a slotted spoon onto the rice until it sits 1.5-2 cm above the surface.

11. 11

    Boil hard, uncovered, until the water drops below the rice surface, 10-12 min.

12. 12

    Gather the rice into a dome, poke 5-6 holes down to the bottom with the handle of a wooden spoon and tuck the garlic back on top.

13. 13

    Cover with a lid wrapped in a tea towel and cook on the lowest heat until the rice is tender and dry, 25-30 min.

14. 14

    Mix the rice with the carrots and pile onto a large platter, with the lamb and garlic on top.

Imported from blog-food.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.