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Uzbek lamb and rice with traditional salad (Lamb plov with achichuk)

Name: Uzbek lamb and rice with traditional salad recipe
Ingredients: 1kg lamb loin or neck, cut into 5cm pieces (see notes); 100g lamb fat (see notes), finely chopped; 2 carrots, cut into 5cm lengths; 2 large onions, cut into thick rings; 2 tsp ground cumin; 2 tsp ground coriander; 1l vegetable stock; 1 garlic bulb, unpeeled; 400g white rice; Charred Turkish bread, to serve; 60g unsalted butter, chopped; 2 large white onions, thinly sliced; 3 tsp caster sugar; 2 large heirloom tomatoes (oxheart is preferred), roughly cut into wedges; 1 white onion, halved, thinly sliced; 1 Lebanese cucumber, halved, thinly sliced; 250.00 ml loosely packed dill fronds; 60ml white vinegar; 60ml olive oil

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Uzbek lamb and rice with traditional salad (Lamb plov with achichuk)

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by delicious. team

delicious. team

Jun 26, 2025

“This is our family favourite; the kids absolutely love it. Plov is the national dish of Uzbekistan, where our family is from, and this recipe has been passed down from our grandmother. This dish is traditionally cooked in a pan similar to a wok or Dutch oven, but any heavy-based pan with a lid will suit." - Amina Latypova

Recipe note: You’ll need a large, deep frypan with a lid.

This recipe is by Amina Latypova and Marcus Papadopoulo

1kg lamb loin or neck, cut into 5cm pieces (see notes)
100g lamb fat (see notes), finely chopped
2 carrots, cut into 5cm lengths
2 large onions, cut into thick rings
2 tsp ground cumin
2 tsp ground coriander
4 cups (1L) vegetable stock or water
1 garlic bulb, unpeeled
2 cups (400g) white rice, rinsed
Charred Turkish bread, to serve

Caramelised onion

60g unsalted butter, chopped
2 large white onions, thinly sliced
3 tsp caster sugar

Achichuk (tomato and onion salad)

2 large heirloom tomatoes (oxheart is preferred), roughly cut into wedges
1 white onion, halved, thinly sliced
1 Lebanese cucumber, halved, thinly sliced
1 cup loosely packed dill fronds
1/4 cup (60ml) white vinegar
1/4 cup (60ml) extra virgin olive oil

Method

1.

Place lamb meat in a large bowl. Season all over liberally. Stand until ready to use.
2.

Heat a large, deep frypan with a lid over low heat. Add lamb fat and cook, stirring frequently, for 15 minutes, or until fat has melted and is golden. Discard crispy bits. Increase heat to high and sear lamb meat, in batches, turning frequently, for 5-6 minutes, until browned all over. Set meat aside on a plate until ready to use.
3.

Reduce heat to low, add carrot, onion rings and spices. Season to taste and cook, stirring occasionally, for 10-12 minutes, until carrot and onion are soft and spices are fragrant. Return lamb to pan with resting juices, and add stock. Increase heat to high and bring to the boil. Skim any impurities that rise to the surface. Add garlic bulb, reduce heat to medium-low and simmer for 1 hour, or until meat begins to tenderise. Season.
4.

Scatter rice over lamb mixture and spread evenly over the top. Add boiling water to cover 2cm above the rice. Do not mix. Reduce heat to low, cover with lid and simmer for 25-30 minutes. Turn off heat, wrap tea towel around lid to cover and stand for 15 minutes.
5.

Meanwhile, for the caramelised onion, heat butter in a large frypan over medium-low heat. Add onion and sugar and cook, stirring frequently, for 20-25 minutes, until onion is a deep brown colour. Remove from heat and stand until ready to use.
6.

Ten minutes before serving, make achichuk. Place all ingredients in a large serving bowl, season and toss to combine.
7.

Remove garlic from pan and set aside. Gently stir rice mixture, season and transfer to a large serving platter. Scatter with caramelised onion and arrange garlic bulb on top to squeeze over. Serve with achichuk and bread on the side.

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Recipe Notes

For the meat, bone-in pieces give the best flavour. Loin or neck chops are preferred, but you can opt for boneless pieces of shoulder. Larger chunks are best. You can also use beef in this recipe. This dish requires lamb fat as its backbone, so ask your butcher for some, preferably from the tail or kidneys. Alternatively, trim excess fat from meat.