Uzbek Palov
Yield
6 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb
boneless, cut in 1 inch cubes |
|
| 3 | each |
carrots
julliened |
|
| 2 | each |
onions
cut into 1/4 inch strips |
|
| ¼ | cup |
peanut oil
|
|
| 6 | cups |
water
cold |
|
| 3 | cups |
rice
uncoocked |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
garlic cloves
minced |
|
| ¼ | cup |
raisins, seedless
|
|
| ¼ | cup |
chickpeas (garbanzo beans)
(garbanzo beans) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb
boneless, cut in 1 inch cubes |
|
| 3 | each |
carrots
julliened |
|
| 2 | each |
onions
cut into 1/4 inch strips |
|
| 59 | ml |
peanut oil
|
|
| 1.4 | l |
water
cold |
|
| 7.1E+2 | ml |
rice
uncoocked |
|
| 5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
salt
|
|
| 1 | each |
garlic cloves
minced |
|
| 59 | ml |
raisins, seedless
|
|
| 59 | ml |
chickpeas (garbanzo beans)
(garbanzo beans) |
|
Directions
Heat oil in a large, heavy skillet over high heat.
Drop in the lamb cubes and fry them 6 to 7 minutes.
Be sure to turn them constantly.
Drain them and remove to a large casserole (4 quart is a good size). In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, and pepper. Cook until browned then add the rice. Reduce the heat to low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. Serve at once.
