Uzbek Lamb Plov with Carrots

Ingredients

• 1 1/2 lb lamb shoulder, cut into cubes
• 2 tbsp neutral oil
• 1 large onion, sliced
• 3 carrots, cut into thick matchsticks
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 cups basmati rice, rinsed
• 1 can chickpeas, drained
• 2 1/2 cups low-sodium beef broth
• 1 whole garlic head, outer skin removed
• 1 bay leaf
• Kosher salt and black pepper

Steps

1. Season lamb and brown it in oil in a Dutch oven; add onion and cook until golden.
2. Add carrots, cumin and coriander and cook 5 minutes.
3. Add 1 cup broth, cover and simmer until lamb begins to tenderize, 25 minutes.
4. Layer rice and chickpeas over lamb, add remaining broth, garlic head and bay leaf; cover and cook on low until rice is tender and lamb reaches at least 145°F, 20 minutes.
5. Rest covered 10 minutes, discard bay leaf, squeeze tender garlic over the rice and fluff gently.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.