Plov – Uzbek lamb and rice

Central Asia's most iconic dish – slow-cooked lamb with aromatic rice, carrots and cumin cooked in a kazan (large pot). The national dish of Uzbekistan.

• 600 g lamb shoulder, cubed
• 400 g long-grain rice
• 4 carrots, julienned
• 2 onions, sliced
• 1 head of garlic, whole
• 2 tsp cumin seeds
• 1 tsp coriander
• 0.5 tsp turmeric
• 100 ml vegetable oil
• Salt
• Boiling water

Method

1. 1
   Heat oil in a large heavy pot (kazan). Brown the lamb in batches until deep golden.
2. 2
   Add onions and cook until golden. Add carrots and cook for 5 minutes.
3. 3
   Add spices and stir. Season generously with salt.
4. 4
   Pour in enough boiling water to cover by 2 cm. Simmer for 30 minutes.
5. 5
   Place the whole garlic head in the centre. Spread the washed and drained rice evenly on top.
6. 6
   Add boiling water to just cover the rice. Cover tightly and cook on low for 25 minutes. Rest for 10 minutes, then mix gently.