Lamb Plov

1. 1 Lambパック 600 g ≈ $11.00 150 g
2. 2 Long-grain riceパック 800 g ≈ $1.96 80 g
3. 3 Carrots≈ $1.50 / kg 80 g
4. 4 Onions≈ $1.60 / kg 60 g
5. 5 Garlic≈ $10.00 / kg 8 g
6. 6 Sunflower oil 20 ml
7. 7 Cumin 2 g
8. 8 Chili flakes お好みで
9. 9 Salt 2 g

灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。

作り方

1. Preparation: rinse the lamb¹ and pat dry; peel the onion⁴ and cut into thick strips about 1 cm thick; peel the carrot³ and cut into thick strips about 1 cm thick; leave the garlic⁵ head whole; prepare the kazan and heat the oil until hot.

2. Fry the lamb¹ over high heat until a crust forms on all sides; keep sure only one layer sits on the bottom of the kazan; as needed, move the pieces to achieve an even crust, then remove from heat and set aside.

3. Add the onion⁴ to the kazan and fry over medium heat until golden; stir regularly so the onion doesn't burn; sprinkle cumin and salt to taste immediately after adding the onion.

4. Add the carrot³ cut into sticks and continue frying over medium heat for about 10 minutes until the carrot browns and begins to soften; stir occasionally to prevent sticking.

5. Return the lamb¹ to the kazan, add enough water so that it is 2 cm above the level of the ingredients; bring to a gentle simmer and braise over low heat for about 40 minutes, occasionally checking the liquid level.

6. Sprinkle rinsed rice evenly over the simmered mixture, tuck the whole garlic⁵ head into the center, add water so it reaches about the thickness of a finger above the rice; salt to taste and bring to a gentle boil over medium heat.

7. Reduce heat to low, cover and cook until the rice absorbs all the liquid and becomes soft, about 20 minutes; the rice should be fluffy with grains slightly pulling apart.

8. Remove from heat, let rest 5–10 minutes with the lid on, then gently stir before serving; serve the plov hot with the garlic⁵ head divided into sectors, optionally with herbs and fresh vegetables.

要点

• プランナー上ではこの料理を2日分作成します。2日目は再加熱してください。