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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry lamb fat or oil and save for later.
Fry lamb or beef pieces until crispy.
Add fried lamb or beef to a pot with onions and salt.
Cover with water and cook for 40 minutes.
Add carrots, black pepper, turmeric, red pepper flakes, cumin seeds, paprika, and raisins to the pot.
Cook for another 2 hours until meat is tender and flavors are well combined.
Wash and soak the rice.
Add rice to the lamb pot with 1 cup of hot water.
Seal the pot with foil and a kitchen towel.
Cook on low heat for around 30 minutes until rice is cooked and fluffy.
Mix chopped tomato, chopped onion, salt, lemon juice, and olive oil.
Decorate the rice with the fried fat and serve hot with tomato salad.
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Frying the lamb pieces before cooking adds a crispy texture and enhances the flavor.
Can I use chicken instead of lamb or beef?
Yes, you can substitute chicken, but adjust the cooking time as chicken cooks faster.
What type of rice is best for plov?
Long-grain rice is recommended for plov as it remains separate and fluffy.
Can I omit the raisins?
Yes, you can omit the raisins if you prefer a less sweet flavor.
How do I know when the plov is done?
The plov is done when the rice is fluffy and the meat is tender.
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