Ingredients
Scale
- 2 pounds lamb, cut into chunks
- 2 cups basmati rice
- 4 cups water or broth
- 2 large onions, chopped
- 2 large carrots, julienned
- 4 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper
- 2 teaspoons salt (adjust to taste)
- 1/4 cup vegetable oil
- 1 bay leaf
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the lamb chunks and cook until browned on all sides.
- Stir in the garlic, cumin, coriander, and black pepper, cooking for another 2 minutes.
- Add the julienned carrots and sauté for another 5 minutes.
- Add the water or broth and bay leaf; bring to a boil.
- Once boiling, add the basmati rice and salt. Stir well.
- Reduce heat, cover, and simmer for about 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- Remove from heat and let sit, covered, for 10 minutes before serving.
Notes
- This dish is best made with a fatty cut of lamb for more flavor.
- For additional flavor, you can add dried fruits such as raisins or apricots.
- Serve with a side of yogurt or salad for contrast.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Uzbek
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg