Silk Road Lamb Plov with Golden Apricots
This week's highlight is a fragrant Central Asian masterpiece that brings the ancient flavors of the Silk Road to your kitchen. A rich one-pot dish where tender lamb, sweet apricots, and caramelized carrots create a spectacular depth of flavor perfect for an adventurous dinner.
Ingredients
- Lamb shoulder or leg, cubed600 g
- Basmati rice400 g
- Large carrots, julienned3 stk
- Yellow onions, sliced2 stk
- Garlic bulb1 stk
- Dried apricots, halved100 g
- Cumin seeds2 tsp
- Ground coriander1 tsp
- Beef or vegetable stock700 ml
- Vegetable oil3 tbsp
Instructions
Heat oil in a heavy-bottomed pot or Dutch oven over high heat. Sear the lamb chunks until they are deeply browned on all sides, then remove and set aside.
In the same pot, add onions and carrots. Sauté for about 10 minutes until the onions are golden and the carrots have softened and started to caramelize.
Return the lamb to the pot. Stir in cumin seeds, coriander, salt, pepper, and apricots. Pour in the stock and nestle the whole garlic bulb (top sliced off) in the center.
Rinse the rice until the water runs clear. Spread it in an even layer over the meat and vegetables without stirring. Cover tightly and simmer on low heat for 20-25 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let it rest, covered, for 5 minutes. Squeeze the softened garlic cloves out of the bulb over the rice, fluff gently with a fork, and serve.
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