Ingredients:
- 4 cups long grain rice , i use basmati, which is sold in burlap sacks at health food stores or farmer markets
- 2 lbs lamb meat - preferably leg or shoulder with some fat on it
- 3 heaping tbsp coarse salt
Directions:
- Rinse rice in cold water at least 7 times, pouring out all the water completely after each rinse; set aside
- Boil water in a saucepan and add 2 tbsp salt to it; set aside
- Cut up the lamb into 1 to 1-1/2 inch cubes.
- Half and slice the onions 1/4 inch slices
- Half lengthwise and slice or julienne the carrots
- If you have fatty lamb pieces use those for melting out the fat, if not, use vegetable oil instead.
- In a heavy bottom large pot or dutch oven heat the oil, or brown the fatty lamb pieces to get the fat out over high heat, until fat is smoky (but not burning)
- Toss in all of the lamb and continue browning on all sides until pleasantly brown and stops sticking to the bottom.
- You can either remove the meat now, or continue with the meat on the bottom.
- Reduce heat to medium
- Toss in onions and cook in fat until translucent, about 5-7 minutes, frequently stirring them
- Toss in carrots, continue stirring
- Add some of the remaining salt and half of the black pepper and paprika at this point
- If you removed the meat earlier, now add it back and sprinkle some of the coriander and cumin over.
- Stir for another 2-3 minutes
- Fold out all the rice over the meat, onions and carrots, spread it evenly, don't stir
- Make a hole in the rice with a handle of a wooden spoon, and pour the water through that hole slowly, taking care not to disturb the bottom ingredients.
- Water should cover the rice by not more than 1/2 inch. Better under-water it than over-water.
- Reserve the remaining water, if you have any.
- Leave the heat at medium
- Cover the pot tightly and let rice steam through for about 15 minutes without opening the pot
- After 15 minutes toss in the remaining spices and salt. Cover again and keep steaming
- Cut the top off the garlic head, slightly exposing the garlic cloves. You'll need to use some effort to do it.
- Stick the garlic head (exposed side down) into the middle of the steaming plov, about 3/4 way and cover again.
- Steam for another 10 minutes or so.
- Check plov once in a while for doneness - the top grains should be slightly firm, and the bottom ones - well done, but not mushy.
- All water should evaporate, but not burn.
- If you feel your plov is not done yet, but water is gone, make holes in the plov with the handle of the wooden spoon - all the way through to the bottom, and pour remaining salty water into those holes. Don't abuse this technique, because it's very easy to overcook the plov this way. Use very little water at a time.
- Remove from heat and stir with wooden spoon, bringing the bottom ingredients up to the surface.
- Rice should be slightly sticky, but all grains should easily separate and not be easily mashed with a spoon. Meat should be tender and juicy, and vegetables should be all very tender.
- Enjoy plov with pomegranate salad, if you are up for it
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.19 Kcal (541 kJ) | ||
| Calories from fat | 51.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 5.69mg | 2% | |
| Sodium | 51.9mg | 2% | |
| Potassium | 329.06mg | 7% | |
| Total Carbs | 17.98g | 6% | |
| Sugars | 8.4g | 34% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.8mg | 16% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 35.17 Kcal (147 kJ) | ||
| Calories from fat | 14.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 9% | |
|---|---|---|---|
| Cholesterol | 1.55mg | 2% | |
| Sodium | 14.13mg | 2% | |
| Potassium | 89.58mg | 7% | |
| Total Carbs | 4.89g | 6% | |
| Sugars | 2.29g | 34% | |
| Dietary Fiber | 1.08g | 16% | |
| Protein | 0.69g | 5% | |
| Vitamin C | 3.2mg | 20% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.8mg | 16% | |
| Calcium | 25.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Tuna Steaks with Salsa
Shredded carrots, Chopped peeled mango, Lime juice and 6 more.. -
Meatball & Tomato Sauce (Moroccan Tagine)
Ground beef, Parsley, finely chopped, Onion, grated and 21 more.. -
Peruvian Beef Kabobs with Pepper Sauce
Sirloin steaks , cut into 1/2 inch pieces and 22 more.. -
Cape Malay Pickled Fish
Yellowtail , scaled and filleted, skin on, Coarse salt and 16 more.. -
Butternut Squash Curry
Split peas, Onion, Olive oil, Peanut oil, Carrot and 9 more.. -
Sara's Pumpkin Soup
Pumpkin, peeled & chopped, Potatoes, peeled and chopped and 15 more.. -
Jordanian Mansaf
Lean lamb (1-1/2 inch cubes , beef can be substituted) and 16 more.. -
Rice Salad
Cooked rice (steamed or cooked, cooled ) and 16 more.. -
Azalina's Mint Curry
Dried red chile peppers, stems and seeds removed and 24 more.. -
Brown Rice and Beans with Ginger Chile Salsa
Olive oil, divided, Onion, chopped, divided, Brown rice and 15 more..
Also Try
-
-
-
-
-
-
Lamb Chops With a Curry Cream Sauce or Rack of Lamb
Lamb chops , 3/4 thick trimmed of fat, Olive oil and 17 more.. -
Lamb Bhutuwa (Nepali Lamb Stir-Fried in Himalayan Spices)
Boneless lamb , cut into 1 in slices, Onion, chopped and 14 more.. -
Lamb for Learners! Redcurrant and Honey Glazed Lamb (Crock Pot)
Leg of lamb, Red currant jelly, Honey, Dijon mustard and 3 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
