Paleo Traditional Uzbek Plov
Discover the irresistible flavors of Paleo Traditional Uzbek Plov, a lighter, grain-free twist on the classic Central Asian rice dish. Perfectly seasoned grass-fed lamb is simmered with julienned carrots, caramelized onions, and aromatic spices like cumin, coriander, and turmeric to create a mouthwatering base. Instead of the traditional rice, this paleo-friendly recipe uses tender cauliflower rice, absorbing all the rich flavors of the broth and spices. The optional addition of raisins brings a subtle sweetness that complements the savory blend beautifully. Ready in just over an hour, this one-pot wonder is both wholesome and deeply satisfying, making it ideal for a nutritious family dinner or a festive gathering. Serve warm, garnished with fresh cilantro, for a stunning dish that's packed with authenticity while staying diet-friendly. Keywords: Uzbek Plov, Paleo recipe, grain-free plov, cauliflower rice, Central Asian lamb recipe.
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Recipe Information
Ingredients
- 500 grams grass-fed lamb (shoulder or leg, diced)
- 600 grams cauliflower rice
- 3 medium carrots (julienned)
- 2 medium onion (thinly sliced)
- 6 cloves garlic cloves (whole)
- 3 tablespoons coconut oil or ghee
- 1 teaspoon paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 250 milliliters water or bone broth
- 50 grams raisins (optional for sweetness)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat a large, deep skillet or Dutch oven over medium heat and add the coconut oil or ghee.
Once the oil is hot, add the diced lamb and sear for about 5-6 minutes, stirring occasionally, until browned on all sides.
Remove the lamb from the skillet and set it aside on a plate.
In the same skillet, add the sliced onions and julienned carrots. Sauté for about 5-7 minutes, stirring frequently, until the vegetables are softened and slightly caramelized.
Return the browned lamb to the skillet and mix with the vegetables.
Add the paprika, cumin, coriander, turmeric, salt, and black pepper. Stir well to coat the meat and vegetables evenly with the spices.
Nestle the whole garlic cloves into the mixture and pour in the water or bone broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 30 minutes to allow the flavors to meld and the lamb to become tender.
After 30 minutes, stir in the cauliflower rice and raisins (if using). Mix well to combine.
Cover the skillet again and cook for an additional 10 minutes, or until the cauliflower rice is tender and has absorbed the flavors of the dish.
Taste and adjust seasonings as needed. Remove from heat and let sit for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve warm. Enjoy your Paleo Traditional Uzbek Plov!
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5385 mg | 234% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 62.5 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3774 mg | 80% | |
*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.
