Recipe courtesy of Alyonka Russian Cuisine
Recipe courtesy of Alyonka Russian Cuisine
Episode:
A World of Meat
Lamb Plof
Getting reviews...
- Level: Easy
- Total: 1 hr 55 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1300
- Total Fat
- 81 g
- Saturated Fat
- 20 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 9 g
- Sugar
- 16 g
- Protein
- 34 g
- Cholesterol
- 105 mg
- Sodium
- 1467 mg
- Level: Easy
- Total: 1 hr 55 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1300
- Total Fat
- 81 g
- Saturated Fat
- 20 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 9 g
- Sugar
- 16 g
- Protein
- 34 g
- Cholesterol
- 105 mg
- Sodium
- 1467 mg
Ingredients
Directions
- Heat the oil in a 7-quart nonstick pot on high heat, then add the lamb meat and bones with the cumin seeds, granulated garlic, black pepper, coriander, paprika, cayenne and 2 tablespoons salt. Let simmer until the liquid released from the meat evaporates, then remove the bones, add the onions and cook, 5 to 10 minutes.
- Add the carrots and cook until soft. Add the rice on top and do not stir, then pour in 4 1/2 cups water and the remaining teaspoon salt and let simmer on high heat until the water is evaporated. Add the garlic and cover with a tight lid. Set the pot on very low heat for 30 to 35 minutes.
- Carefully mix together. Serve with pickles or any pickled vegetables. Garnish with the dill, parsley and green onion. Priyatnova appetita! Bon appetit!
