Turkmen Plov
Lamb and rice cooked with carrot in one pot.
Ingredients
- 800 g Lamb
- 3 cups Rice
- 4 Carrots
- 2 Onions
- 1 head Garlic
- 1 tbsp Cumin
- 1 tsp Coriander seeds
- ½ cup Oil
- 2 tsp Salt
- 5 cups Water
Method
- Heat the oil hard — Get the oil very hot in a heavy pot — plov depends on a fierce start.
- Brown the lamb — Sear until deeply coloured, then add the onion.
- Add carrots — Cut them into thick batons, never grated, and cook 10 minutes without stirring much.
- Season — Add cumin, coriander and salt, then water, and simmer 40 minutes.
- Add rice — Level the soaked rice over the top and add water to cover by a finger; do not stir.
- Steam — Bury the whole garlic head, cover, and cook 25 minutes on the lowest heat.
- Plov is ready — Rest 10 minutes, then turn out and mix at the table.