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Uzbek Palov



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Uzbek Palov

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes
and fry them 6-7 minutes. be sure to turn them constantly. Drain them and
remove to a large casserole <4 qt. is a good size> In the oil left in the
pan add the onions, garlic, carrots, raisins, chick peas, salt, & 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, &
simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes.
serve at once. Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo,
Kazakhstan


Ingredients:

1 lb Lamb boneless cubed 1"
3 Carrots julliened
2 Onions cut to strips 1/4"
-wide and 2" long
1/4 c Peanut oil
6 c Cold water
3 c Rice uncooked
1 ts Black pepper fresh ground
1 tb Salt
1 Garlic clove minced
1/4 c Raisins
1/4 c Chick peas <garbanzo beans>

Serves:

6 Servings
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