The Best Leftover Lamb Pilaf Recipe (Uzbek Plov)

Leftover Lamb Pilaf is an awesome, heart-warming dish. If you are anything like me, you love turning the leftovers that your family would otherwise look straight past in the fridge, into new and mouth-watering dishes. That is why today I am sharing with you my favourite way to re-use the leftover lamb. Nobody will be looking past this one!

This leftover lamb pilaf is inspired by the traditional Uzbek Plov, a tasty and hearty dish. It features tender chunks of lamb, braised carrots, and fluffy golden rice, combining for a rich, satisfying meal. Easy to prepare at home and incredibly delicious, this simple dish is traditionally cooked in a large cast iron cauldron called a kazan. 

If it is an easy but truly satisfying meal you are after, this leftover lamb pilaf is perfect for you. For another recipe using leftovers you must try my Leftover Roast Beef Chilli recipe.

Why You Simply Must Try this Leftover Lamb Pilaf

A lamb-tastic revival: Transform your leftover lamb into a culinary masterpiece. This dish breathes new life into yesterday’s roast, turning it into a flavourful and hearty meal that’s anything but ordinary.

Easy peasy pilaf pleaser: This dish is a cinch to make. With just a few ingredients and simple steps, you’ll have a delicious meal on the table in no time. Ideal for busy weeknights or whenever you need a quick, scrumptious dinner.

Kazan comfort food: Cooked in a big cast iron pot called a kazan, this pilaf is comfort food at its best. Slow cooking fills every bite with rich, savory flavors, making it truly delightful.

 Leftover Lamb Pilaf Ingredients and Substitutions

What you’ll need for this positively punchy pilaf:

Spices: The relatively long list of spices are necessary to bring your leftover lamb pilaf to life! They compliment the dish and ensure a flavour infusion that will have your family searching for the leftovers of the leftovers… If there are any spices that don’t tickle your palate then you will simply leave those out. 

Leftover lamb: I prefer using lamb shoulder from a leftover roast, if that is available to me, as I find that the tenderness and richness of flavour really make for a tasty dish. If you would prefer to use beef or chicken, that is absolutely fine too. Whatever roast your family hasn’t devoured at Sunday lunch, can be used for this leftover pilaf.

Rice: The star of the show in any pilaf, because it soaks up all the rich flavors of the meat, veggies and stock, making every bite a delight. Some 

Carrots: Braised carrots add a lovely, earthy flavour to this leftover lamb pilaf. They also tend to be sweet, making them an excellent choice of veg for any fussy eaters you may have. 

Onion: Onion is such a great base to any stew type dish as it adds layers to the flavours. They are also an inexpensive vegetable and very versatile too. Why choose onions

Top Tips for Leftover Lamb Pilaf

• Cube your meat: Dice the lamb, or the meat you have chosen, into smaller pieces. The smaller pieces of meat will have an easier time soaking in all the spicy juices during the cooking process.
• Rinse the rice: I like to rinse my rice before I start the cooking process but this is not mandatory at all and if it is time you want to save, leave this step out.
• Do not disturb: As tempting as it is to give it a good ol’ stir, resist the urge! Stirring your leftover lamb pilaf before cooking messes with the rice, and nobody loves mushy rice. Let it be for perfectly cooked, fluffy grains.
• Do not burn: Check on your rice and if it needs more liquid, then that is what it must get. Avoid stirring the dish, simply taste test and add water if needed. 
• Leave the garlic whole: Plop the whole head of garlic right in the center of the rice. No need to fully peel it—just ditch the first layer.
• Layer with herbs: There is nothing like a handful of fresh herbs to send this leftover lamb pilaf to another dimension! 

Make Ahead and Storage Instructions

Because you are already using leftover lamb, I would not suggest keeping this pilaf in the fridge for more than a day. Although, that won’t be a problem because it’ll be gone before you can say, ‘fetch me a tupperware’… 

Continue to Content

Yield: 4

Leftover Lamb Plov

Print

Leftover Lamb Plov is a delightful Uzbek pilaf that combines diced lamb, fragrant spices, and basmati rice. Simple and easy, this dish turns yesterday's lamb into today's delight, offering a delicious way to repurpose leftovers with minimal effort.

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

• 50 ml vegetable oil, neutral taste
• 1 onion
• 1 carrot
• 400 grams cooked leftover lamb
• 1 teaspoon caraway seeds
• 1 teaspoon cumin
• 4-5 cardamom pods, crushed
• 1 teaspoon ground paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground red chili
• A pinch of nutmeg
• 400 grams basmati rice
• 1 whole garlic head
• Salt and pepper to taste

Instructions

1. Heat the oil in a large dish – opt for a heavy-based dutch oven or a cast iron kazan. Slice the onions into thin half-circles and toss them into the hot oil. Peel the carrots and cut them into long cubes, adding them to the onions. Fry until they turn a golden hue, about 5-10 minutes.
2. Dice the cooked lamb. Еoss the diced lamb into the cooking dish wish vegetables. Since the lamb is already cooked, no extra cooking time or browing is needed.
3. Add caraway seeds, cumin, crush 5-6 cardamom pods, paprika, turmeric, nutmeg, chili, salt, and pepper. Stir everything well until combined.
4. Give the rice a good rinse and drain. Gently place the rice over the vegetables and meat, then pour in water. The water should cover the rice and be about 1cm above it. Drop the whole head of garlic into the center of the rice. No need to completely peel the garlic head – just remove the first layer. Don't stir anything! Cover with the lid and let it cook for 20 minutes until the rice absorbs the water.
5. Check if the rice is cooked. If it's not, add a bit more water and let it cook some more. When it's done, turn off the heat. Take out the garlic head but keep it safe. Mix everything well, put back the garlic head, cover the dish, and let it sit for 15 more minutes. You can wrap the towel over the dish lid.
6. Serve it while it's hot. Make it look fancy with fresh herbs like parsley or spring onions. Add some pickled gherkins or tiny tomatoes for extra.

Notes

For this plov recipe if using leftover lamb, opt for lamb shoulder roast or leg cuts. Their tenderness and rich flavor enhance the dish, creating a delightful and savory culinary experience.