Uzbek Kavurma Recipe

Name: Uzbek Kavurma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Meat; 400 g lamb or 400 g beef; 1 lb potato; 3 onions; 3 carrots; 4 tomatoes; 2 tablespoons tomato paste; 1/2 cup vegetable oil; 15 g fresh dill; 1/2 bunch green onion; salt; pepper; 1 teaspoon mixed spice, for kazakh and uzbek recipes (see recipe of that name); For the Rice; 2 cups rice (Basmati is best); 1/3 cup vegetable oil; 2 medium onions, chopped; water; 2 large carrots, cut into matchsticks; 1 cup raisins; 1 1/2 teaspoons garam masala; 1 teaspoon sugar; 1/2 teaspoon ground cardamom; salt; pepper

Servings: persons

For the Meat
400 g lamb or 400 g beef
1 lb potato
3 onions
3 carrots
4 tomatoes
2 tablespoons tomato paste
1/2 cup vegetable oil
15 g fresh dill
1/2 bunch green onion
salt
pepper
1 teaspoon mixed spice, for kazakh and uzbek recipes (see recipe of that name)
For the Rice
2 cups rice (Basmati is best)
1/3 cup vegetable oil
2 medium onions, chopped
water
2 large carrots, cut into matchsticks
1 cup raisins
1 1/2 teaspoons garam masala
1 teaspoon sugar
1/2 teaspoon ground cardamom
salt
pepper

1
For the Meat: Cut meat into serving sized pieces. Brown in oil. Add onions and saute until golden. Add tomatoes and mix. Remove from heat and add cubed potatoes and sliced carrots. Fry a few more minutes. Cover with water and bring to a boil. Lower heat, and cook until vegetables are tender.
2
For the Rice: Soak rice for about 1/2 hour. In a skillet saute onions until tender. Add carrots, raisins, spice mix, and cardamom, continue frying slowly until onions are golden. Sprinkle sugar over this and set aside. Place rice in a pot and stir in onion mixture. Add vegetable oil and stir to mix ingredients into rice. Cover rice with water, about 1 inch of water should be over the rice. Bring to a boil, lower the temperature, and cover. Let it cook about 15 minutes then check it. Continue to cook until water is absorbed and rice is fluffy.
3
Spoon rice onto a serving platter. Flatten the rice and pour the meat and veggies over the rice. Garnish with green onions.

1239

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the Meat, 400 g lamb or 400 g beef, 1 lb potato, 3 onions, and more.

Yes, Uzbek Kavurma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Uzbek Kavurma

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