Uzbek Lamb Pilaf

Uzbek lamb pilaf with rice and carrots, served with tomato and onion salad

Pasture-raised lamb slow-cooked into rice with carrots, onions and cumin, the grains staying separate and burnished. Served with whole roasted garlic and achichuk — the cool tomato and onion salad that traditionally cuts through it.

Gluten free. Dairy free.

H E A T I N G I N S T R U C T I O N S

Preheat oven to 350°F.
Remove the lid and place the container on the middle rack of the oven.
Heat the dish for 15-20 minutes.
Stir to even the temperature and enjoy.
Serve with Achichuk salad.