https://www.copymethat.com/r/ucPV4gt9P/uzbek-lamb-plov-ip/
4662045
wkNK0fK
ucPV4gt9P
2024-10-24 23:25:49
Uzbek Lamb Plov, IP
loading...
X
Ingredients
- 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
Steps
- 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.
Notes
- 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?