Kovatok Palov with Lamb and Vegetables

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, minced garlic, cumin, coriander, turmeric, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the marinated lamb to the pot and cook until browned on all sides.
5. 5.
   Add the julienned carrot, diced bell pepper, and peas to the pot. Stir well to combine.
6. 6.
   Add the soaked and drained basmati rice to the pot. Gently mix everything together.
7. 7.
   Pour in enough water to cover the rice by about 1 inch. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is cooked and the flavors have melded together.
8. 8.
   Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro.
9. 9.
   Serve the Kovatok Palov hot and enjoy!

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before marinating.
• Basmati rice — Soaking the rice helps remove excess starch and ensures fluffy grains. Be sure to drain it well before adding it to the pot.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the rice while it's cooking.
• If you prefer a spicier dish, add a chopped chili pepper or a dash of cayenne pepper to the marinade.
• To make the dish more nutritious, you can add other vegetables like zucchini or green beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water to prevent drying out.
• Serve the Kovatok Palov with a dollop of yogurt on the side to balance the flavors.

Serving advice

Serve the Kovatok Palov as a main course, accompanied by a fresh salad or yogurt. It pairs well with warm naan bread or Uzbek flatbread, known as "lepeshka."

Presentation advice

To elevate the presentation, transfer the cooked Kovatok Palov to a large serving platter and garnish with additional fresh cilantro. Arrange some colorful sliced bell peppers on top for an eye-catching display.