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Uzbek   -   Kovurma Palov (Lamb Plov)   adapted from The Art of Uzbek Cooking by Lynn Visson

  • 3 Tablespoons Olive Oil
  • 1 Pound Lamb -- Cubed
  • 5 Medium Carrot -- Chopped
  • 3 Large Onion -- Chopped
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Turmeric
  • 2 Teaspoons Cumin
  • Salt And Pepper -- To Taste
  • 1 Cup Chicken Stock
  • 2 Cups Rice
  • 1 Head Garlic -- Chopped
  • 4 Cups Beef Broth
Directions Saute lamb in oil for 8 minutes. Add carrots and onions, saute until onions turn golden. Stir in paprika, turmeric, cumin, salt, pepper and chicken broth. Bring to a boil, cover and simmer for 5 minutes. Add rice and garlic. Stir well. Add broth and bring to a boil. Simmer for 20 minutes. Remove from heat and let stand for 5 minutes. Serve.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 4.5, Easiness: 4, Speed: 3.5, Overall: 4 Rate this recipe

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