A simple, tasty Russian dish, Uzbeck Plov (oos-bahk p’lofF), may be served with a mixed salad and ice-cold lager.
2 oz. butter
1 tablespoon vegetable oil
1 lb. boned leg of lamb, cut into
3 onions, finely chopped
1 garlic clove, crushed
1 lb. carrots, scraped and finely chopped
1 lb. long-grain rice, washed, soaked in cold water FOR 30 minutes and drained
1 tablespoon finely chopped fresh marjoram or
11 teaspoons dried marjoram
½ pints strong beef stock
In a large, flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the lamb cubes and fry, stirring frequently, for 10 to 15 minutes or until the meat is golden brown all over. With a slotted spoon, transfer the meat to a plate and keep warm while you fry the vegetables and rice.
Add the onions, garlic, carrots, rice and marjoram to the casserole and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Return the meat to the casserole. Pour over the stock and bring the liquid to the boil. Reduce the heat to low, cover the casserole and simmer the mixture for 35 to 40 minutes or until the meat is tender and all the liquid has been absorbed.
Remove the casserole from the heat. Serve the pilaff immediately, straight from the casserole.