Best 3 Uzbek Kavurma Recipes
In the heart of Central Asia, where culinary traditions blend and flavors dance, lies a treasure trove of delectable dishes. Among these gems, Uzbek kavurma stands out as a symphony of taste and texture, captivating the senses with its unique blend of spices, tender meat, and aromatic vegetables. Our culinary journey takes you to the vibrant streets of Uzbekistan, where we'll explore two distinct yet equally enticing variations of kavurma: the classic beef kavurma and the delightful chicken kavurma. Each recipe holds its own charm, offering a tantalizing fusion of flavors that will leave you craving more. So, prepare your taste buds for an Uzbek adventure as we delve into the secrets of making this irresistible dish.
Let's cook with our recipes!
UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
UZBEK KAVURMA
Make and share this Uzbek Kavurma recipe from Food.com.
Provided by Boonlong
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- 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.
- 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.
- Spoon rice onto a serving platter. Flatten the rice and pour the meat and veggies over the rice. Garnish with green onions.
Nutrition Facts : Calories 1353, Fat 65.3, SaturatedFat 13.8, Cholesterol 97.9, Sodium 221.4, Carbohydrate 155.4, Fiber 12.2, Sugar 37.7, Protein 40
KOVURMA SHORVA FROM UZBEKISTAN
Make and share this Kovurma Shorva from Uzbekistan recipe from Food.com.
Provided by Boonlong
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut meat and sautee until brown.
- Add chopped onions and tomatoes and fry until onions are golden.
- Add 2 cups water, salt, pepper, potatoes, whole chili, fresh dill and cilantro. Bring to a boil, then simmer.
- Add cubed apple. Simmer for 1 hour.
- Garnish with greens.
Nutrition Facts : Calories 619.4, Fat 39.3, SaturatedFat 8.3, Cholesterol 60, Sodium 135.8, Carbohydrate 48.3, Fiber 8.3, Sugar 16.3, Protein 21.9
Tips:
- Choose the right meat: Lamb shoulder or chuck roast is the best choice for kavurma, as it has a good amount of fat and connective tissue, which will render down and make the meat tender and flavorful.
- Use a heavy pot: A heavy pot will help to distribute the heat evenly and prevent the meat from sticking.
- Brown the meat well: Browning the meat before cooking it low and slow will help to develop its flavor.
- Add plenty of vegetables: Vegetables such as onions, carrots, and peppers add flavor and texture to kavurma.
- Use a flavorful broth: Beef or lamb broth will add depth of flavor to the dish.
- Cook the kavurma low and slow: The longer the kavurma cooks, the more tender and flavorful it will become.
- Serve the kavurma over rice or noodles: Kavurma is traditionally served over rice or noodles, but it can also be served with bread or potatoes.
Conclusion:
Kavurma is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious kavurma that will be enjoyed by your family and friends.
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