18 oz leg of lamb
1 large onion
5 oz carrot
2 cloves garlic
2 bay leaves
1/2 Tsp ground cumin
1 Tsp sweet Hungarian paprika
1/2 Tsp ground coriander
1/2 Tsp ground cayenne pepper
1 cup Basmati rice
1 3/4 cup water
black pepper
peanut oil
Slice the onion thinly. Chop the garlic finely. Carve the lamb into 1-2 inch chunks. Peel and julienne the carrots into small, rectangular strips.

Locate a wok with a lid. Heat the wok up over a high heat.

Brown the lamb in peanut oil. Remove the lamb. Degrease the wok. Add more peanut oil and caramelize the onions with a little salt. Throw in the carrots and saute them. Pour in 1 3/4 cups of water. Return the lamb to the pan. Throw in the garlic, bay leaves, paprika, cumin and coriander. Mark the level of the liquid with a wooden spoon and a rubber band wrapped around it, moving the band up (or down) to the liquid level. Bring the contents of the pan to a boil. Cover and simmer for 1 hour.

Place the rice into a 16 oz pyrex cup. Pour cold water over the rice to cover by 2 inches. Swish the rice around with your finger to liberate the starch. Pour off the excess water the rice, being careful not to dump the rice out. Repeat the above steps two more times.

After par-braising the lamb, check the liquid-level with the wooden spoon. Adjust it if needed. Add the rice, salt and black pepper to taste. Turn the rice over ("wash it") a few times with a wooden-spoon. Bring the liquids to a rolling boil, then reduce the heat to a slow simmer. Cover with a lid. Simmer slowly for 20 minutes. Allow the dish to rest - off heat - for 10 minutes before serving.

This recipe is my interpretation of the national dish of Uzbekistan. I've opted for a less dare-devil method of cooking the rice. The meat ratio of the dish is higher, and the carrot and oil ratios lower than the traditional recipe. If you have access to fresh, hot peppers, substitute them for the cayenne.

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