Plov with Mutton or LambTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:117.5 kcal
Proteins:5.9 g
Fats:7.9 g
Carbohydrate:5.4 g
Fibers:0.5 g
Sugar:0.9 g
Cholesterol:23.4 mg
Sodium:250.5 mg
Calcium:13.1 mg
Energy:603 kcal
Proteins:30.2 g
Fats:40.6 g
Carbohydrate:27.5 g
Fibers:2.6 g
Sugar:4.6 g
Cholesterol:120 mg
Sodium:1285.8 mg
Calcium:67.1 mg
SIMILAR RECIPES
Jambalaya
Spaghetti with Small Lake Fish and Anchovy Sauce
Linguine with Clam Sauce
Pasta Shells with Fresh Tomato
Fettucine with Smoked Salmon and Sundried Tomatoes
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
lamb or mutton, from the shoulder or leg, with some fat
30
ml
olive oil
2
large onions, julienned
3
large carrots, julienned
500
ml
uncooked rice
1
ml
boiling water
5
ml
cumin seed
2
ml
saffron or turmeric
15
ml
salt
pepper
METHOD
- Sauté the onions in a heavy covered pan over low heat. This is where you'll find many differences in technique: some cooks like to brown the onion to give more flavor to the rice and cooking oil.
- Cut the lamb into small cubes; sear it with the onions and cook gently until done. Watch that it doesn't stick to the bottom. If necessary, add a little water, but no more than 60-100 ml (1/4-1/3 cup) at a time until the meat is tender. Season with salt and pepper. Drain and keep hot.
- Meanwhile, rinse the rice in several changes of water: this is the secret to obtaining fluffy distinct grains of rice and a plov with a nice texture; otherwise it will be heavy and sticky.
- Add the carrots to the zirvak - the name given to the oil-onion-meat mixture - and cook for about 10 minutes. Drain and set aside.
- Sprinkle the rice into the zirvak. Shake the pot to mix and allow the grains to be moistened with the liquid. Add the spices. Pour in the boiling water. The water should cover the rice by about 3 cm (1 1/2"). Bring to a boil. Reduce the heat, cover and cook over low heat for 20 minutes or until the rice is cooked.
- Place all the ingredients in the kazanchik without mixing. Let rest for about 10 minutes with the heat off. Serve hot.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Plov is the Uzbek national dish, made with mutton and rice and flavored with onion and spices (particularly cumin).
Plov varies by region and is also found in other central Asian countries. The most popular versions, aside from that made with mutton or lamb, are those made with chicken and dried fruit, shuyud plov (dill), kishmish plov (grapes), sudlu ash (milk), giyma plov (finely ground meat, potatoes and chick peas), sabzi plov (green vegetables) and fisinjan (grenadine, walnuts and chicken).
Some Uzbeks will tell you that a good plov should contain as much onion as meat! So in this spirit, plov is often served with a salad of thinly sliced onion.
In season, replace the carrots with sticks of pumpkin or squash.
No matter whether you're making the meat or dried fruit version, plov is served in a deep terra cotta dish.
The cooking utensil is called a kazanchik; the skimmer a shumovka. By the way, here's a little hint: some cooks place a lipioshka, a big unleavened flatbread in the bottom of the pot to keep the rice from sticking. Others stick a clove of garlic into the middle.
There are probably as many versions in Uzbekistan as there are cooks - the variations are endless, both as regards ingredients and technique.
