Serves 4
50 min
Plov: Eastern European Lamb and Rice Casserole
Recipe GLPR343f94af756d5b
A hearty Eastern European one-pan casserole featuring tender cubed lamb or beef, aromatic caramelized onions, sweet dried apricots, and matchstick carrots layered with fluffy rice. The vodka adds depth to the savory-sweet flavor profile, while chili flakes provide a subtle kick. This rustic dish brings together meat, vegetables, and grain in a warming, satisfying meal.
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Ingredients
1 lb carrots
1 large onion
1 tbsp olive oil
2 lbs lamb or beef, cut into cubes
Salt to taste
Black pepper to taste
1 cup dried apricots, sliced thin
1 shot vodka
2 cups long-grain rice, cooked
Red chili pepper flakes to taste
Directions
Begin cooking the rice according to package directions in a separate pot so it will be ready when needed.
While the rice cooks, prepare the ingredients: cut the carrots into thin matchstick pieces, finely chop the onion, slice the dried apricots into thin strips, and cut the lamb (or beef) into bite-sized cubes.
Season the meat cubes generously with salt, black pepper, and red chili pepper flakes according to your taste preference. Set aside.
Heat the olive oil in a large deep skillet or casserole dish over medium-high heat. Once hot, add the chopped onion and cook, stirring frequently, until it is golden brown and caramelized, about 5-7 minutes. Add the carrot matchsticks and sliced apricots, continuing to stir and cook until everything is lightly caramelized, another 3-4 minutes.
Push the caramelized vegetables and apricots to the sides of the pan, creating space in the center. Add the seasoned meat cubes to the center and cook, stirring and breaking up any clumps, until the meat is browned on all sides, about 8-10 minutes. Pour in the vodka and stir well to combine. Reduce the heat to medium, cover, and simmer for an additional 10 minutes until the meat is cooked through (internal temperature should reach 160F for beef or 160F for lamb if using ground, or 145F if using a whole cut of lamb or beef).
Add the cooked rice to the pan with the meat and vegetables. Toss everything together until well combined. Cover the pan and cook over low heat for 5 minutes to allow the flavors to meld together. Divide among serving bowls or plates and serve hot.
