Uzbek Plov (Плов)

Ingredients

• 1 cup Vegetable Oil
• 2 pounds (1 kg) Lamb ((1.3 kg if with bones))
• 2 medium Onions (sliced)
• 9 Carrots (2 pounds (1kg))
• 2 heads Garlic (whole garlic heads)
• 2 Chili Peppers ((optional))
• 1 can Chickpeas (washed and drained)
• 4 1/2 cups Rice (washed)
• 1 cup Raisins
• dried barberries (барбарис) (optional)
• boiling Water
• 1 tablespoon whole Cumin Seeds ((or 1 level tablespoon ground cumin))
• 2 tablespoons Salt
• 1/2 teaspoon Black Pepper
• 12 Quail Eggs (hardboiled )

Instructions

1. 1

   --- Preparations ---

2. 2

   Onions - peel and cut the onions in half. Thinly slice into half circles.

3. 3

   Carrots - cut carrots into long strips like thick matchsticks (or thick julienned).

4. 4

   Lamb - cut the meat into 3" chunks, adding whole lamb chops on the bone adds flavor.

5. 5

   Wash Rice - before adding rice, wash until water runs clear.

6. 6

   Kettle - boil water to use as needed.

7. 7

   Quail Eggs - optional: place Quail Eggs in boiling water for 4 minutes. Peel egg shells, set aside.

8. 8

   --- Making Plov ---

9. 9

   Heat Pan - add oil into heavy Wok or Kazan and heat over high heat.

10. 10

    Brown Lamb and Onions - add the lamb chunks and fry until browned. Add onions and cook until they are caramelized. Season with 1 tablespoon of Cumin Seeds and 1 tablespoon of Salt.

11. 11

    Fry Carrots - Mix in carrots and fry until softened (about 10 minutes). Pour boiling water into your pot until the carrots are just covered with water (about 4 cups). Add remaining spices (1 tablespoon Cumin Seeds, 1 tablespoon Salt and ¼ teaspoon Black Pepper).

12. 12

    Submerge Garlic - submerge the whole head of garlic and optional chilli pepper in the liquids. Reduce heat to medium low and simmer for 1 hour.

13. 13

    Remove Garlic - remove garlic heads and chill pepper from the pot. Evenly spread chickpeas and raisins over the carrots.

14. 14

    Layer Rice - evenly layer the washed rice over the carrot mix, sprinkle with barberries and add garlic heads back into the rice.

15. 15

    Pour Water - add more boiling water to the rice, covering the rice about ½ inch of water. Do not mix the rice and and vegetables, but keep it layered.

16. 16

    Cook Rice - bring rice to a boil, cover with lid and reduce to low heat. Simmer for about 20 minutes until rice is cooked.

17. 17

    --- Serving Plov ---

18. 18

    Prepare - after Plov is cooked, remove the garlic heads and any meat from the pan. Shred the meat and set aside.

19. 19

    Plate - remove Plov from pan and top with shredded meat, cooked garlic and hard boiled eggs sliced in half.

20. 20

    Serve - enjoy with Achichuk Tomato Salad, fresh cucumbers or dill pickles.