Plov: Eastern European Lamb and Rice Casserole

Name: Plov: Eastern European Lamb and Rice Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Eastern European
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

Recipe GLPR343f94af756d5b

Eastern European

Main Course

50 min

774 cal

Servings: 4

Stovetop

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.

Comments

Grocery List Plus Editorial Staff4

Plov hits well on availability and cost: carrots, onion, rice, and lamb are standard at every Charlotte chain, and the dried apricots run a few dollars total. The 50-minute time holds up for the actual cooking, but budget an extra 15 minutes if you're cubing lamb from a larger cut rather than buying stew meat. The real caveat is the vodka and chili flakes, which some cooks will have on hand and others won't—both are common enough that a quick stop at Walmart or Food Lion avoids a special trip. This reheats well and feeds four generously, making it a solid weeknight casserole that won't strain the budget.