Lamb (most traditional and recommended): Bone-in pork shoulder, bone-in leg, or sirloin chop (the marrow from the bone adds a wonderful, fatty flavor) | Beef: Short ribs, ribeye, New York Strip, stew meat, or chuck roast |  | Hot Tip: If you have the time, salt your meat overnight. Season it on both sides, pop it into a bowl, and cover it with plastic wrap. This will tenderize and infuse flavor into the meat. |  | Uzbek Plov Recipe | Prep Time 35 minutes | Cook Time 1 hour | Total Time 1 hour 35 minutes | Servings 8 People | Calories 641kcal | Ingredients | 1 1/2 lbs lamb (or beef) | 2 medium onions | 5 medium carrots | 3 cup long grain rice | 3 bay leaves | 1 bulb of garlic | 1/2 cup olive oil | salt to taste | pepper to taste | 2 tsp cumin (optional) |  | Instructions | Prepare ingredients for the recipe. Clean carrots and cut them into long slices about 1/4-inch thick. Dice onions into small pieces. Cut meat into 1-inch cubes. | Preheat oil in the Dutch oven over high heat. Using tongs, brown the sides of the meat. Add onions and carrots and cook until the onion turns translucent and the carrots soften. | Add rice and bay leaves to the Dutch oven. Saute for a couple of minutes. Remove a couple of the top layers of a garlic head and cut off the small part of the clove edges. Place the garlic clove inside of the rice. Cover the cooking ingredients with boiled water. The water should be filled just about 1-inch over the rice. Season with salt and pepper. | Once it simmers, turn the heat down to very low. Cook for about 40-50 minutes. About 20 minutes into cooking, turn over the top layer of rice to promote even cooking.