Dinner · 75 min · russian

Plov

A Russian dinner built around lamb shoulder and long-grain rice — on the table in 75 minutes.

Ingredients

• 1.5 lb Lamb shoulder
• 3 cups Long-grain rice
• 4 Carrots
• 2 Onion
• 8 cloves Garlic
• 1/2 cup Vegetable oil
• 1 tsp Cumin
• 1/4 cup Barberries

Steps

1. Sear the lamb chunks in hot oil until browned all over; remove and set aside.
2. Fry the sliced onions until golden, then add julienned carrots and cook 8 minutes until sweet and softened.
3. Return the lamb with cumin, salt, and water to cover; simmer 25 minutes into a rich zirvak base.
4. Rinse the rice until the water runs clear, then spread it evenly over the meat — do not stir from this point on.
5. Add boiling water to cover the rice by a knuckle; nestle in the whole garlic head and barberries.
6. Cover tight and steam on low 20 minutes; rest 10 minutes, then fluff and serve in a great mound.

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