One of the most popular dishes in Kyrgyzstan. It’s a combination of rice, lamb and carrot. It’s usually prepared as an honor for the guests in Southern part of Kyrgyzstan.
Traditionally, the dish is considered delicious if prepared with lots of oil. The oil should drip from your arm while eating. But of course I am using just enough cooking oil for health purposes.
Kyrgyz Plov Recipe
Serving: 4-6 persons
6 tablespoons cooking oil
200gm lamb or beef; sliced into bigger portion
1 big onion; sliced thinly
1 large carrot; shredded or cut into matchstick
2 cups rice; washed and drained
1 tablespoon tomato paste
3 cups hot water
Salt and pepper
1. Season the sliced lamb with salt and pepper, set aside.
2. Heat the cooking oil in non-stick pan. Add the lamb, cover and cook for approximately 10 minutes until all the liquid is drained. Brown the lamb slightly before adding the sliced onions. Add the tomato paste, stir well.
3. Add the shredded carrot, mix well. Cover and cook for 5 minutes just to soften the carrot.
4. Add the rice and stir-fry for about 1 minute. Pour in the hot water, season with salt and pepper. Mix well and reduce the heat. Bring to the boil, cover tightly and simmer for about 35 minutes, until the rice is cooked. (Add little more water if necessary.)
5. Take out the lamb and slice into bite-size. Transfer the rice to a warmed serving dish and top it with the sliced lamb. Serve the Plov with vegetable salad.
1. If you know that the lamb or beef require longer cooking time, you can add half cup of water at stage three. Reduce the heat, bring to boil, cover and simmer until the meat is tender.
2. Topping the rice with beef/lamb is an original way. You may as well cut the meat into small bite sizes at the beginning. At the end this will save you from cutting the meat again. It is already mixed between the rice. Enjoy your meal.