Samarkand Lamb Plov with Summer Tomato Salad

A classic Uzbek festive rice dish featuring tender lamb, aromatic carrots, and fragrant spices, traditionally cooked in layers and served with a refreshing tomato and cucumber salad.

• Prep: 30 min
• Cook: 1 hr 25 min
• Total: 1 hr 55 min
• Servings: 5
• Cuisine: Uzbek
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• roast
• boil
• steam

Ingredients

• 2 pound lamb leg (boneless, cut into 1 1/2-inch cubes)
• 0.5 cup vegetable oil
• 3 yellow onions (large, thinly sliced)
• 3 carrots (large, peeled, cut into thick matchsticks)
• 2 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 6 cup water (hot)
• 2.5 cup long grain white rice (rinsed until water runs clear)
• 1 whole garlic (root end trimmed, unpeeled)
• 3 Roma tomatoes (diced)
• 1 cucumber (large, diced)
• 0.5 red onion (small, thinly sliced)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lemon juice
• 1 tablespoon olive oil

Instructions

1. Heat 1/2 cup vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear on all sides until deeply browned, about 8-10 minutes. Remove lamb and set aside, leaving fat in the pot.
2. Add the sliced yellow onions to the pot and sauté until softened and golden brown, about 7-8 minutes. Add the carrot matchsticks and continue to sauté until slightly softened, about 5-7 minutes.
3. Return the seared lamb to the pot. Stir in 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Pour in 4 cups hot water, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
4. Increase heat to high. Carefully pour the rinsed long grain white rice evenly over the lamb and vegetables. Do not stir. Add 2 more cups of hot water, making sure the rice is just covered by about 1 inch of water. Bring to a rolling boil, then reduce heat to medium-low. Insert the whole head of garlic into the center of the rice. Cover tightly and cook for 25 minutes, or until all water is absorbed and rice is tender.
5. While the plov cooks, prepare the Summer Tomato Salad. In a medium bowl, combine the diced Roma tomatoes, diced cucumber, and thinly sliced red onion. Add 1/4 cup chopped fresh cilantro, 2 tablespoons lemon juice, and 1 tablespoon olive oil. Gently toss to combine. Season with a pinch of salt and pepper to taste.
6. Once the plov is cooked, turn off the heat and let it rest, covered, for 10 minutes. Remove the whole head of garlic. Fluff the rice and vegetables with a fork, gently stirring to combine the layers. Serve hot, garnished with the fresh Summer Tomato Salad on the side.

Nutrition (per serving)

• Calories: 785
• Protein: 52.3 g
• Carbohydrates: 65.1 g
• Fat: 33.5 g
• Fiber: 5.8 g
• Sodium: 780 mg
• Saturated Fat: 9.1 g
• Sugar: 5.4 g
• Cholesterol: 135 mg