Low Carb Traditional Uzbek Plov
Discover the vibrant flavors of Central Asia with this Low Carb Traditional Uzbek Plov, a delicious twist on the classic rice-based dish. Crafted with tender lamb, aromatic spices like cumin, paprika, and coriander, and nutrient-packed cauliflower rice, this recipe delivers all the comforting richness of traditional plov while keeping things lighter and keto-friendly. Hearty carrots, sweet onions, and garlic blend beautifully with the succulent lamb, while cauliflower rice absorbs the savory essence of the broth and spices, making every bite a flavor-packed experience. Ready in just over an hour, this one-pot dish is perfect for family dinners or as an impressive centerpiece for entertaining. Garnished with fresh parsley or cilantro, serve warm alongside a crisp side salad or tangy pickled vegetables for a wholesome and satisfying meal steeped in Uzbek culinary tradition.
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Recipe Information
Ingredients
- 500 g Lamb shoulder or leg (boneless, cut into 1-inch cubes)
- 400 g Cauliflower rice
- 200 g Carrots (julienned or cut into thin matchsticks)
- 150 g Onions (thinly sliced)
- 5 Garlic cloves (peeled but left whole)
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 1 tsp Paprika
- 0.5 tsp Black pepper
- 1 tsp Salt
- 0.5 tsp Chili flakes (optional)
- 2 Bay leaf
- 3 tbsp Olive oil or ghee
- 100 ml Water or beef broth
- 2 tbsp Fresh parsley or cilantro (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil or ghee in a large, deep skillet or Dutch oven over medium-high heat.
Add the lamb pieces to the skillet and cook for 6–8 minutes until browned on all sides. Remove the lamb and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil or ghee. Add the sliced onions and sauté for 5 minutes until softened and golden.
Stir in the julienned carrots and cook for another 5 minutes until they begin to soften.
Add the cumin seeds, ground coriander, paprika, black pepper, salt, and chili flakes (if using). Cook the spices with the vegetables for 1–2 minutes until fragrant.
Return the browned lamb to the skillet, placing it on top of the vegetables. Nestle the whole garlic cloves and bay leaves into the mixture.
Pour in the water or beef broth, reduce the heat to low, cover the skillet, and let simmer for 35 minutes, stirring occasionally. Ensure the lamb becomes tender but not overly dry.
Once the lamb is cooked through, gently fold in the cauliflower rice, spreading it evenly across the dish.
Cover again and cook for an additional 7–10 minutes, allowing the cauliflower rice to soften and absorb flavors.
Remove the skillet from the heat. Discard the bay leaves and fluff the plov gently with a fork.
Garnish with freshly chopped parsley or cilantro before serving.
Serve the low-carb Uzbek plov warm, accompanied by a side salad or pickled vegetables, if desired.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 26.3 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3190 mg | 68% | |
*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.
