Title: Uzbek Palov
Categories: Asian Entree Meat
Yield: 6 Servings
| 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 |
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