Paleo Traditional Uzbek Plov

Savor the flavors of Central Asia with this Paleo Traditional Uzbek Plov, a wholesome twist on the iconic comfort food! This vibrant one-pot dish swaps traditional rice for low-carb cauliflower rice while retaining the rich, aromatic essence of the classic recipe. Tender, grass-fed lamb is simmered to perfection with sweet julienned carrots, caramelized onions, and warm spices like cumin, coriander, and turmeric. Whole garlic cloves and optional sweet raisins infuse additional layers of flavor, while bone broth enhances the dish’s depth. Ready in just over an hour, this paleo-friendly plov is a nourishing, gluten-free option that doesn’t compromise on taste. Garnished with a sprinkle of fresh cilantro, it’s a hearty meal perfect for family dinners or meal prep alike!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams grass-fed lamb (shoulder or leg, diced)
• 600 grams cauliflower rice
• 3 medium carrots (julienned)
• 2 medium onion (thinly sliced)
• 6 cloves garlic cloves (whole)
• 3 tablespoons coconut oil or ghee
• 1 teaspoon paprika
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 250 milliliters water or bone broth
• 50 grams raisins (optional for sweetness)
• 2 tablespoons fresh cilantro (chopped, for garnish)

Directions

Step 1

Heat a large, deep skillet or Dutch oven over medium heat and add the coconut oil or ghee.

Step 2

Once the oil is hot, add the diced lamb and sear for about 5-6 minutes, stirring occasionally, until browned on all sides.

Step 3

Remove the lamb from the skillet and set it aside on a plate.

Step 4

In the same skillet, add the sliced onions and julienned carrots. Sauté for about 5-7 minutes, stirring frequently, until the vegetables are softened and slightly caramelized.

Step 5

Return the browned lamb to the skillet and mix with the vegetables.

Step 6

Add the paprika, cumin, coriander, turmeric, salt, and black pepper. Stir well to coat the meat and vegetables evenly with the spices.

Step 7

Nestle the whole garlic cloves into the mixture and pour in the water or bone broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 30 minutes to allow the flavors to meld and the lamb to become tender.

Step 8

After 30 minutes, stir in the cauliflower rice and raisins (if using). Mix well to combine.

Step 9

Cover the skillet again and cook for an additional 10 minutes, or until the cauliflower rice is tender and has absorbed the flavors of the dish.

Step 10

Taste and adjust seasonings as needed. Remove from heat and let sit for 5 minutes before serving.

Step 11

Garnish with freshly chopped cilantro and serve warm. Enjoy your Paleo Traditional Uzbek Plov!

Nutrition Facts

Serving size	(1806.0g)

Amount per serving	% Daily Value*
Calories	2118.3

Total Fat 143.7g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat g
Cholesterol 375mg	0%
Sodium 5384.6mg	0%
Total Carbohydrate 116.7g	0%
Dietary Fiber 25.8g	0%
Total Sugars 62.5g
Protein 111.6g	0%

Vitamin D 0IU	0%
Calcium 396.0mg	0%
Iron 16.6mg	0%
Potassium 3774.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 20.2%

Carbs: 21.2%