Uzbek Lamb Plov, IP

Belle Dujour

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2 to 3 pounds lamb shoulder

2 onions, thinly sliced

5 carrots, grated or chopped

1 whole garlic bulb

raisins

dried apricots, chopped

¼ c oil (vegetable or canola)

2 cups rice, rinsed

warm chicken stock

subheading: Spices:

salt/pepper,

2 tbsp coriander,

2 tbsp cumin,

2 tbsp barberries (persian market)

peppercorns

On saute, brown lamb in the oil.

Remove lamb and add onions and carrots. Saute until golden brown and softened (10 min).

Add the lamb back in, add all spices and garlic whole and cover with the warmed stock...enough to almost cover it completely.

On Meat setting, 60 min. 5 min then QR.

open lid, do not stir!! Add the rice (rinsed) on top and smooth it over. Cook on rice setting (10 mins, later says should change to 7 to 8 mins. me: check pressure level on rice setting, think it's low).

Remove lid and make holes in the rice all the way through...you will see it bubble. Let it steam for 10 minutes. Mix and enjoy.

I usually make this in the oven, learned how to make if from my grandmother. I use lamb shoulder, add raisins and dry apricots too, and for the liquid I use chicken stock. Going to try to make it in the instant pot.

me: whole garlic bulb?

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