Uzbek Meat Food

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and canned beans are cost-effective.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper is similar in flavor, while paprika is often less expensive.

Rinse rice under cold water until the water runs clear and soak for 30 minutes.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in diced lamb and cook until browned on all sides, about 10 minutes.

Add sliced carrots and cook for another 5 minutes until slightly softened.

Add minced garlic, cumin, black pepper, and salt; stir to combine.

Pour in water and bring to a boil, then reduce heat to low and cover.

Simmer for 45 minutes, until lamb is tender.

Add soaked rice on top of the lamb mixture, without stirring.

Pour in additional water until it just covers the rice, add bay leaves and red pepper.

Cover tightly and cook on low heat for 20-25 minutes, until rice is fluffy and water is absorbed.

Remove from heat and let it rest for 10 minutes, covered.

Garnish with chopped parsley and coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level: