Ingredients
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60 ml Olive Oil
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1.8 kg Leg of Lambdeboned and cut into 5cm pieces
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6 cloves Garlicfinely chopped
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4 Carrotchopped
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3 Onionchopped
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3 tsp Ground Cumin
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200 g Dried Apricots
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155 g Dried Chestnuts
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500 g Long Grain Rice
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1 tsp of threads Saffron
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500 ml Beef Stock
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handful Flat Leaf Parsleyto serve with
Directions
Azerbaijani cuisine has a lot in common with Iranian and Turkish cuisine. The national dish of Azerbaijan is reputed to be Plov. Plov comes in many guises, kourma (mutton with onion) plov, chilov (bean) plov, Toyug (chicken) plov and the list goes on. Whatever recipe you chose to go with remember that Plov is carefully arrange on the plate, with the rice, the meat and the herbs side by side – never mixed together.
The Lamb Plov recipe I have chosen to cook was suggested to me by friend Martyn. Thank you.
We served the dish with flat breads and Yogurtlu Kabak Salatasi.
Steps
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1
Done
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Heat the oil in a large saucepan over a high heat. Add the lamb and cook for 4 minutes until browned. Transfer into a bowl. |
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2
Done
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Add garlic, carrots and onions to the pan and cook for 6 minutes or until golden. |
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3
Done
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Stir in the lamb, cumin, apricots, chestnuts and 750ml of water. |
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4
Done
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Bring to the boil, then reduce the heat to low and cook, covered with a lid for 1 hour or until the lamb is tender. |
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5
Done
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Meanwhile, soak the rice in 1 litre of salted water for 30 minutes. Drain and stir in the saffron |
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6
Done
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Transfer the rice to a saucepan and stir in the stock and 125ml of water. Cover and bring to the boil. |
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7
Done
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Reduce the heat to low and cook for 10 minutes or until the rice is tender. |
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8
Done
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Remove from the heat and stand for 10 minutes. |
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9
Done
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Serve the rice, meat and herbs. (N.B. Remember the rice is served warm, never hot apparently) |
