Keto Traditional Uzbek Plov
Dive into the aromatic world of Central Asian cuisine with this delicious Keto Traditional Uzbek Plov! This low-carb twist on a classic Uzbek rice dish swaps out traditional rice for nutrient-packed cauliflower rice, making it perfect for keto and low-carb lifestyles. Tender cubes of lamb are simmered with onions, julienned carrots, garlic, and a flavorful blend of cumin, coriander, and turmeric, creating a rich and savory depth. Simmered in bone broth, the dish is finished with a vibrant garnish of fresh parsley or cilantro. Ready in under an hour, this wholesome, one-pan meal combines authentic flavors with a modern keto-friendly approach, making it both satisfying and guilt-free. Perfect for gatherings or a cozy dinner, it's a must-try for anyone craving a healthier spin on traditional Uzbek cuisine!
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Recipe Information
Ingredients
- 500 grams Cauliflower rice
- 500 grams Lamb shoulder or leg, cubed
- 3 tablespoons Ghee or avocado oil
- 1 medium Onion, finely chopped
- 2 medium Carrots, julienned
- 5 cloves Garlic cloves, whole and peeled
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 leaves Bay leaves
- 250 milliliters Beef or chicken bone broth
- 2 tablespoons Fresh parsley or cilantro, chopped
Instructions
Heat 2 tablespoons of ghee or avocado oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the cubed lamb and sear until browned on all sides, about 6-8 minutes. Remove the lamb from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of ghee or avocado oil. Reduce heat to medium and sauté the chopped onion until soft and translucent, about 5 minutes.
Stir in the cumin seeds, ground coriander, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.
Add the julienned carrots and sauté for another 5-7 minutes until they begin to soften.
Return the seared lamb to the pan, along with the garlic cloves and bay leaves. Pour in the bone broth and bring the mixture to a simmer. Cover and let cook on low heat for 30 minutes, allowing the lamb to become tender and the flavors to meld.
While the lamb mixture is cooking, prepare the cauliflower rice by either buying pre-riced cauliflower or processing fresh cauliflower florets in a food processor until they resemble rice grains.
After 30 minutes, add the cauliflower rice to the pan, gently mixing it into the lamb and vegetable mixture. Cover and let cook for another 5-7 minutes, allowing the cauliflower rice to absorb the flavors.
Remove the bay leaves and whole garlic cloves before serving.
Garnish with fresh parsley or cilantro and serve the Keto Traditional Uzbek Plov warm.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 198% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 23.8 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3446 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
