Uyghur polo, a melt-in-your-mouth lamb pilaf with golden rice, julienned carrots, and raisins, flavored with cumin. A comforting and generous Central Asian celebratory dish.
Ingredients
- 600 g Boneless lamb shoulder
- 400 g Basmati rice
- 400 g Carrots
- 2 pieces Yellow onions
- 60 g Sultana raisins
- 1 tsp Cumin seeds
- 4 tbsp Sunflower oil
- 1 piece Garlic (whole head)
- to taste Salt
- to taste Ground black pepper
- 800 ml Water
Method
- Rinse the rice in cold water until the water runs completely clear, then leave it to soak in a bowl of cold water.
- Cut the lamb into medium-sized pieces, thinly slice the onions, and finely julienne the carrots.
- Heat the oil in a heavy, flat-bottomed pot and brown the lamb on all sides until a nice golden crust forms.
- Add the onions and cook until translucent and slightly caramelized.
- Add the carrots, cumin, salt, and pepper. Stir and cook until the carrots begin to soften.
- Pour in enough hot water to cover the mixture, bring to a boil, then simmer over low heat for a few minutes to create a fragrant broth.
- Drain the rice and spread it evenly over the meat and vegetables without stirring. Press the head of garlic into the center, add enough hot water to just barely cover the rice, and scatter the raisins on top.
- Cover tightly and cook over very low heat until all the liquid is absorbed. Let rest covered off the heat, then fluff gently with a fork and serve.
Nutrition
Per serving
- Energy
- 843.4 kcal
- Protein
- 36.21 g
- Carbohydrate
- 101.58 g
- Fat
- 32.18 g
- Fibre
- 5.07 g
- Calcium
- 49.86 mg
- Iron
- 1.51 mg
- Magnesium
- 23.82 mg
