My introduction to plov, a very simple dish made with rice, lamb and carrots, was in an Uygur restaurant in Sydney. Turns out this dish is traditional also in Uzbekistan and Siberia. I wanted to make a low carb version based on what I remembered from Kiroran Silk Road and my trip to Russia, plus a few recipes from the internet. The result? Well, cauliflower doesn’t absorb liquids as rice does, so it was more soupy and less oily in appearance than the real deal. I also used a ton of grated carrots instead of chopped, which made it a bit too sweet for my taste. So I kinda failed in reproducing the original dish but the result was just as tasty and comforting.
Yield: 6-8 servings
- 1 kg lamb loin chops
- 4 tablespoons lamb fat or tallow
- 1 very large or 2 small heads cauliflower
- 2 large onions
- 5 medium carrots
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2-3 cups lamb bone broth
- salt and pepper
- green cabbage
- splash of apple cider vinegar
- splash of olive oil
- Cut lamb chops in cubes.
- Cut cauliflower florets and pulse in a food processor until it resembles rice.
- Peel and grate the carrots.
- Slice onions.
- Heat 2 tablespoons fat in a large pot and brown lamb. Reserve.
- Lower the heat, melt 2 tablespoons of fat, and add onions and garlic. Cook for 10 minutes.
- Add spices, cook for another couple of minutes.
- Add carrots, cauliflower, lamb and broth. Cook uncovered for 20-30 minutes, stirring occasionally.
- Serve with chopped dill on top.
- Thinly slice the vegetables.
- Place the radishes and cucumbers on a colander and salt them. Let them release water, drain them and mix them with the cabbage.
- Add vinegar, oil and chopped dill.
- Refrigerate until ready to serve. This salad gets better with time.