Sheshryanch Plov 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 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the sliced onions and cook until they become translucent. Add the minced garlic and cook for another minute.
3. 3.
   Add the carrots, bell peppers, cumin, coriander, and paprika to the pot. Stir well to combine the spices with the vegetables.
4. 4.
   Return the lamb to the pot and pour in the lamb or vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
5. 5.
   Add the basmati and jasmine rice to the pot, stirring gently to combine with the other ingredients. Cover the pot and let the rice cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
6. 6.
   Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro. Serve hot and enjoy!

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, choose cuts like lamb shoulder or leg. Trim any excess fat before cooking.
• Basmati and jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Bell peppers — Use a mix of red and green bell peppers for a vibrant color contrast in the dish.
• Cumin, coriander, and paprika — Toast the spices in a dry pan before adding them to the dish to enhance their flavors.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in a mixture of yogurt, garlic, and spices for a few hours before cooking.
• Add a handful of raisins or dried apricots to the dish for a touch of sweetness and a delightful contrast of textures.
• Serve the Sheshryanch plov with a dollop of plain yogurt on top to balance the flavors and add a creamy element.
• If you prefer a spicier version, add a pinch of chili flakes or a chopped chili pepper to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.

Serving advice

Serve the Sheshryanch plov as a main course, accompanied by a fresh salad or pickles. It pairs well with a side of yogurt or a cucumber and tomato salad. Enjoy it with warm bread or naan to soak up the flavorful juices.

Presentation advice

To present the Sheshryanch plov, fluff the rice with a fork and transfer it to a large serving platter. Arrange the tender pieces of lamb on top and garnish with fresh cilantro. The vibrant colors of the vegetables will make the dish visually appealing.