Uzbek Lamb Plov

• porsjoner: 5-7

Ingredienser

500g rice (options: devzira, arborio, basmati, brown)

100ml neutral oil

800g lamb shoulder chunks

2 large onions, thinly sliced into half moons

3 carrots, peeled & cut into large batons

1 garlic bulb, peeled

2 tsp cumin seeds (roughly crushed)

1 tsp coriander seeds (roughly crushed)

½ tsp chilli powder

½ tsp black pepper, ground

1 tbsp sumac

Pinch of saffron

1 tbsp salt, added periodically

Fremgangsmåte

Wash the rice under tepid water until the water runs clear of starch, then soak in warm water while you prepare the rest of the dish.

Heat up the oil in a cast-iron casserole dish and fry the lamb over a medium heat until it’s golden on all sides, stirring occasionally. This should take 10–15 minutes. Add the onions and carrots and fry for 10 minutes, stirring occasionally. Cover with boiling water so that the meat and vegetables are fully submerged – the exact volume of water depends on the size of your casserole

Place the garlic bulb in the middle of the casserole and add the rest of the spices and the salt. Do not cover, but bring to the boil. Then reduce the heat to a minimum and simmer for 30–40 minutes. This rich golden stock is called zirak, in which the rice will be cooked at the next stage

Drain the rice and add to the casserole in a layer on top, without mixing the contents of the casserole dish. Gently submerge the rice in the zirak using a flat slotted spoon. If there isn’t enough liquid, top it up with more boiling water so that the rice is covered with at least 1cm of liquid. You can also add more salt at this stage

Firmly close the lid and cook over a low heat for 25–30 minutes. If you notice that the plov is only bubbling away in the centre, gently push the rice from the edges towards the middle. Serve upside down on a platter of seasonal vegetables and soft herbs