Spicy Lamb and Chickpea Plov
60% автентично · Middle Eastern Inspired
A creative twist on plov, incorporating tender lamb, hearty chickpeas, and a blend of warming spices for a flavorful and satisfying dish.
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Съставки
- Lamb shoulder500 g
- Rice (e.g., Basmati)400 g
- Onions200 g
- Garlic3 cloves
- Cooked chickpeas400 g
- Vegetable oil100 ml
- Cumin1.5 tsp
- Coriander1 tsp
- Turmeric0.5 tsp
- Cayenne pepper0.25 tsp (or to taste)
- Cinnamon stick1
- Fresh cilantrosmall bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Rinse rice until water runs clear. Soak in warm water for 20 minutes.
- 2
Cut lamb into 2-3 cm cubes. Slice onions thinly. Mince garlic.
- 3
Heat oil in a heavy-bottomed pot over medium-high heat. Brown the lamb cubes. Remove lamb and set aside.
- 4
Add onions to the pot and cook until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Add the cinnamon stick.
- 6
Return lamb to the pot. Add chickpeas and stir to combine.
- 7
Drain the rice and spread it evenly over the lamb and chickpea mixture. Do not stir.
- 8
Pour in hot water to cover the rice by about 1.5 cm. Bring to a boil.
- 9
Reduce heat to low, cover tightly, and simmer for 25-30 minutes, or until rice is tender and liquid is absorbed.
- 10
Remove from heat. Let stand, covered, for 10 minutes. Remove cinnamon stick.
- 11
Fluff the plov with a fork. Garnish with fresh chopped cilantro before serving.
