Tuy Palovi - Uzbek Lamb Pilaf

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb pieces 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 onion and cook until golden brown. Add the minced garlic and cook for an additional minute.
3. 3.
   Return the lamb to the pot and add the ground cumin, ground coriander, ground turmeric, and paprika. Stir well to coat the lamb with the spices.
4. 4.
   Add the basmati rice to the pot and stir to combine with the lamb and spices. Cook for a couple of minutes to lightly toast the rice.
5. 5.
   Pour in the lamb or vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
7. 7.
   Fluff the rice with a fork and garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful results, choose lamb shoulder with some marbling. Trim excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For added depth of flavor, you can marinate the lamb in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• To achieve perfectly fluffy rice, rinse the basmati rice under cold water until the water runs clear before adding it to the pot.
• If you prefer a more aromatic pilaf, you can add a pinch of saffron threads to the rice while it cooks.

Serving advice

Serve Tuy Palovi hot as a main course. It pairs well with a side of yogurt or a fresh cucumber and tomato salad.

Presentation advice

To elevate the presentation, transfer the cooked pilaf to a large serving platter and garnish with additional fresh herbs. Arrange some caramelized onions on top for an extra touch of elegance.