Uzbek Kavurma
Lamb, potato and carrots simmered on the stove and spiced with garam masala and cardamom for a Central Asian soup. It's finished with green onions.
1 hr 20 min · Serves 4 · Medium
Ingredients
Meat
Rice
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
For the Meat: Cut meat into serving sized pieces. Brown in oil. Add onions and saute until golden. Add tomatoes and mix. Remove from heat and add cubed potatoes and sliced carrots. Fry a few more minutes. Cover with water and bring to a boil. Lower heat, and cook until vegetables are tender.
- 2
For the Rice: Soak rice for about 1/2 hour. In a skillet saute onions until tender. Add carrots, raisins, spice mix, and cardamom, continue frying slowly until onions are golden. Sprinkle sugar over this and set aside. Place rice in a pot and stir in onion mixture. Add vegetable oil and stir to mix ingredients into rice. Cover rice with water, about 1 inch of water should be over the rice. Bring to a boil, lower the temperature, and cover. Let it cook about 15 minutes then check it. Continue to cook until water is absorbed and rice is fluffy.
- 3
Spoon rice onto a serving platter. Flatten the rice and pour the meat and veggies over the rice. Garnish with green onions.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
