plof de borrego... era de mis favoritos,aun de repente lo cocino.
Uzbek Palov (Former Russia)-tried this the other day....I used baby pork ribs and followed the recipe until it says to add basmati rice...I already had some cooked brown rice on hand and I just added it when the meat was done...let it heat up with meat about 5 minutes...it was great...and much easier to make...the smell in the kitchen was sooo good, it was all gone in less than a day :-)
Uzbek Cuisine: Ju'hori palov (Pilaf with corn) 150 grams of vegetable oil 400 grams of meat (lamb, beef or chicken)cut in big chunks 2 big onions, peeled 3-4 medium sized carrots (300 grams of peeled and striped carrot) 1 big capsicum or 2 small 4-5 soft corns Salt to taste 1 tbsp of crushed coriander seeds 1 tsp of cumin seeds 350 grams of rice
Kachumbali, a traditional Tanzanian side dish. Loved the real deal when I was there:)
Russian Food - Uzbek cuisine - Mastava - made with lamb, onions, carrots, and a few other ingredients.