Recipe courtesy of Alyonka Russian Cuisine
Lamb Plof
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1300
- Total Fat
- 81
- Saturated Fat
- 20
- Carbohydrates
- 109
- Dietary Fiber
- 9
- Sugar
- 16
- Protein
- 34
- Cholesterol
- 105
- Sodium
- 1467
- Total: 1 hr 55 min
- Active: 35 min
Ingredients
1 1/2 cups light olive or vegetable oil
2 to 3 pounds lamb chops, meat removed from bone and cut into bite-size pieces
2 tablespoons cumin seeds
1 teaspoon granulated garlic
1 teaspoon ground black pepper
Pinch coriander
Pinch paprika
Pinch cayenne pepper
2 tablespoons plus 1 teaspoon salt
3 pounds onions, chopped
3 pounds carrots, julienne
4 cups basmati rice, rinsed until water runs clear
6 to 7 cloves garlic
Serving suggestions: pickles or pickled vegetables
Chopped fresh dill, parsley and green onion, for garnish
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!