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Ingredientes
- 1/4 c. extra virgin olive oil
- 1/4 c. vegetable oil
- 2 lb lamb shoulder with some fat and bones, cut into chunks
- 1 lb carrots, peeled and cut into thick strips
- 3 lrg onions cut into pcs
- 1/2 tsp warm Hungarian paprika pwdr
- 1/2 tsp sweet Hungarian paprika pwdr
- 1/4 tsp grnd turmeric
- 2 tsp cumin seeds
- Â Â Salt to taste
- 1/2 c. water
- 2 c. medium grain rice, rinsed and liquid removed
- 1 whl medium-sized garlic bulb
- 3 c. boiled water
Direcciones
- Heat the oil in a frying pan preferably a large, round and thick-bottomed casserole - over medium heat for about 7 min, till smoke starts forming. Add in the bare lamb bone to the oil, let it brown on all sides and remove. Turn up the heat to high and add in the rest of the lamb and remaining bones and brown, stirring frequently for about 10 min. Add in the carrots and onions, stir well, and cook for about 10 min more over high heat while stirring, till the onions are slightly coloured. Add in salt and spices and half a c. of water and stir. Bring to a boil, reduce the heat to medium low, cover and simmer for about 25 min till the meat is tender. Flatten the surface of the meat mix with a large slotted spoon. Pour the rice proportionately over the meat, and bury the garlic bulb in it. Flatten the surface of the rice. Place a heavy plate over the rice and add in the boiling water in a steady stream (Placing a plate over the rice will ensure which the rice and meat won't mix while you pour in the water). Remove the plate carefully, turn up the heat to high and let the water boil vigorously till it all evaporated - about 15 to 20 min. Make a mound of the rice and put 6 to 7 holes in it with the back of wooden spoon. Reduce the heat to very low, cover the pot tightly and let the plov steam for about 20 to 30 min till the rice is tender. Remove from the heat and leave covered for about 10 min. To serve, spread the rice on a large serving platter and arrange meat, vegetables and garlic in a mound over it. Serve with cherry salad or possibly tomato, onion and pepper salad.
- This originally Uzbek dish is popular in the whole of Central Asia. In the Central Asian region, a large bowl is prepared each morning in places such as the market. This is a recipe for authentic Tashkent Plov from Uzbekistans capital.
