Description
Discover a flavorful recipe for Uzbek Lamb and Carrot Pilaf, a delightful dish featuring tender lamb, aromatic spices, and fluffy basmati rice.
Ingredients
Scale
- 2 cups basmati rice
- 1 pound lamb shoulder, diced into 1-inch cubes
- 3 tablespoons cooking oil
- 1 large onion, chopped finely
- 3 medium carrots, cut into thin strips
- 4 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (to taste)
- 4 cups water or lamb stock
- 1/4 cup raisins (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Begin by rinsing the basmati rice under cold water until the water is clear. Soak the rice for about half an hour, then drain it and set it aside.
- In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the diced lamb and sear until browned on all sides, approximately 5-7 minutes. Remove the lamb from the pot and set it aside.
- In the same pot, add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Then, add the carrot strips and continue to cook for another 5 minutes until they begin to soften.
- Stir in the minced garlic along with the cumin, coriander, smoked paprika, black pepper, and salt. Cook for an additional 1-2 minutes until the spices release their aroma.
- Return the browned lamb to the pot and pour in the water or lamb stock. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about an hour until the lamb is tender.
- After the lamb is tender, gently fold in the drained rice and raisins (if using). Spread the rice evenly over the lamb and carrot mixture without stirring.
- Carefully add enough water or stock to cover the rice by about an inch. Increase the heat to medium-high and allow it to come to a gentle boil.
- Once boiling, lower the heat, cover tightly, and let it cook for 20-25 minutes until the rice is fluffy and the liquid has been absorbed.
- Remove the pot from the heat and let it rest, covered, for an additional 10 minutes. Fluff the rice with a fork before serving, and garnish with fresh cilantro if desired.
Notes
- For an extra kick, consider adding a chopped chili pepper or a dash of cayenne pepper during the cooking process.
- You can also swap the lamb for chicken or beef to explore different flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Uzbek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 15g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: varies
- Protein: 25g
- Cholesterol: varies
Keywords: Uzbek Lamb and Carrot Pilaf, Lamb Pilaf, Basmati Rice, Uzbek Cuisine