6 Serves
105 Mins
Prepare the lamb by cutting it into bite-sized cubes and slice the carrots into thin matchsticks.
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Costa RicanVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
126 µg / 400 µgCalcium
49 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
380 mg / 1,250 mgPotassium
633 mg / 4,700 mgSodium
750 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot or kazan over medium-high heat until shimmering.
Add the lamb cubes to the pot and sear until browned on all sides, then add chopped onions and sauté until translucent.
Stir in the carrot matchsticks and cook until they begin to soften, then season generously with salt and black pepper.
Add the rinsed long-grain rice to the pot, spreading it evenly over the meat and vegetables, and pour in enough hot water to just cover the rice.
Cover the pot tightly and reduce heat to low, allowing the rice to steam and absorb the flavors for approximately 50 minutes until tender.
Remove from heat, fluff the rice gently with a fork, and serve the Plov hot.
48
g120
g40
g
Thai