Plov

Osh

Ingredients10

• lamb shoulder, bone-in, cut into chunks800 g
• long-grain rice500 g
• yellow carrots500 g
• onions300 g
• vegetable oil150 ml
• garlic2 heads
• cumin seeds1 tbsp
• salt2 tsp
• ground black pepper1 tsp
• hot water750 ml

Method

1. Rinse the rice until the water runs clear, then soak it in cold water while you prepare the rest.
2. Heat the oil in a heavy pot, brown the lamb on all sides, then remove it.
3. Fry the sliced onions until golden, add the meat back, and stir in julienned carrots, cumin, salt, and pepper.
4. Pour in the hot water so it just covers the meat and carrots, nestle in the whole garlic heads, and simmer covered for about 40 minutes.
5. Drain the rice and spread it evenly over the meat without stirring. Poke a few holes so steam can rise, and add water if needed so it barely reaches the rice.
6. Cook covered over low heat until the rice is tender and the liquid is absorbed, about 25 minutes.
7. Gently fold the rice into the meat and carrots, then rest covered for 10 minutes before serving.