Uzbekistan – Cummin Lamb Palov with Eggplant Salad
Located in Central Asian, Uzbebistan is in a rare position globally because it is one of only two countries in the World to be both landlocked & entirely surrounded by other landlocked countries. This means the Uzbek people must cross at least two borders to reach a coastline! The only other doubly landlocked country in the World is Liechtenstein in central Europe.
The Uzbek food we cooked featured a limited number of key food ingredients (eg lamb, carrots, rice etc), enhanced by a generous use of mild spices & fresh herbs. The resulting food proved to be incredibly subtle, fragrant & tasty, which goes to show just how creative people can be when their food resources are potentially limited due to global positioning. This is low cost, heart-warming & belly-filling food which is perfect for a cold night or a family dinner. Just so you know; if you are cooking the Palov it will take 2 hours to get from the chopping board to the table.
Our Uzbek Menu included:
Cummin Lamb
Palov
with
Eggplant Salad
with
Eggplant Salad
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CUMMIN LAMB PALOV
INGREDIENTS:
· 3.5
cups basmati rice, washed well
· 8
cups water,
· 500g
lamb chops
· 1
kg (36 oz) carrots,
· 4
onions,
· 350g
canola oil,
· 3
tsp salt,
· 1
½ tsp cumin,
· ¼
tsp black pepper
· ½
tsp cayenne pepper
· 1
whole garlic
METHOD:
1.
Cut the lamb up into large cubes leaving a round of meat on
the bones
2.
Heat oil until white smoke appears.
3.
Add sliced onions and sear in oil until reddish-brown.
4.
Add meat (firstly sear meat on the bone on on both sides then add the diced lamb), and saute with onions. Add half the salt & half
the cumin & black pepper & fry until meat is crusty & brown
5.
put in carrot strips, remaining salt & cummin and cook
until golden.
6.
Add 4 cups water,
salt, spices, top with whole unpeeled garlic, bring to boil & simmer for
20-25 minutes stirring regularly.
7.
Remove the garlic & set aside
8.
Add rice and 4 more cups water
9.
If the water is not enough, add some more water. If using the
Basmati rice, keep the water level 1 inch above the rice, for any other type of
rice keep it 1/2 inch above the rice level.
10.
Bring to the boil stirring well so the rice does not stick
continuing to fold the rice over & cook uncovered until water evaporates.
11.
Turn the heat to very low, return the garlic to the top of the
mix,
12.
cover the pot & cook for 10 minutes then turn off the heat
& allow pot to sit on the cooling element for a further 10 minutes
13.
Serve with sour cream & warm flat bread
recipe adapted from originals found at:
http://lola-elise.com/recipes/uzbek-palov-osh-recipe
EGGPLANT SALAD
INGREDIENTS:
· 2-3
eggplants (cut up like French fries)
· 4
tomato cut up
· ½
cucumber
· 2
eggs – hard boiled
· ½ bunch (4 oz) green onions/shallots
· ½ bunch (2 1/2 oz) fresh coriander
· ¼
bunch flat leaf parsley
· ¼
small lettuce,
· 200
g (7 oz) cottage cheese
· ½
bunch chives
· Canola
Oil for frying (or if you have a deep fryer, that would work too)
METHOD:
1.
Soak the eggplant in water for at least a half hour to remove
the bitterness
2.
Chop chives, mix through the cottage cheese & set aside
3.
tear lettuce into small pieces & place in a bowl with
tomato
4.
Dice cucumber and boiled egg & add to salad
5.
Chop green onions, coriander & parsley & add to salad
6.
Drain the eggplant, discard the water & dry the eggplant
on kitchen paper or tea-towel
7.
Heat a small amount of
oil & sprinkle a little salt into the pan
8.
Fry the eggplant in hot oil until beginning to brown &
crisp
9.
Add eggplant to salad & toss slightly
10.
Serve with the cottage cheese on the side to be used as a
dressing
recipe adapted from originals found at:
http://en.wikipedia.org/wiki/Uzbek_cuisine
http://www.uzbekcuisine.com/salads.html
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