Una Receta Secreta de Delicias Caucásicas de Plov y CorderoCómo Cocinar Cordero Jugoso al Horno

Ingredients

• 2 kg Lamb Shoulder or Leg (cut into 3‑4 cm pieces, excess fat left on for flavor)
• 2 kg Carrots (peeled and cut into thick matchsticks)
• 2 kg Onions (peeled and sliced into half‑moons)
• 2 L Red Wine (dry or semi‑dry, for deglazing and braising)
• 100 ml Vegetable Oil (Sunflower or Canola) (for rendering lamb fat and sautéing)
• 2 tbsp Salt (adjust to taste)
• 1 tbsp Black Pepper (freshly ground)
• 1 tsp Red Pepper Flakes (optional for heat)

Instructions

1. Prepare Ingredients

   Trim excess fat from the lamb, leaving a thin layer for flavor. Cut the meat into 3‑4 cm cubes. Peel and cut carrots into thick matchsticks. Peel and slice onions into half‑moons.

   Time: PT20M

2. Render Lamb Fat

   Heat the vegetable oil in the pot over medium‑high heat. Add the lamb pieces skin‑side down and let the fat melt for about 5 minutes, stirring occasionally until the pieces are lightly browned.

   Time: PT5M

3. Sauté Onions

   Remove the browned lamb and set aside. In the same pot, add the sliced onions and sauté until translucent and lightly caramelized, about 8 minutes.

   Time: PT8M

4. Add Carrots and Season

   Stir in the carrot matchsticks, salt, black pepper, and red pepper flakes. Cook for another 5 minutes, allowing the carrots to soften slightly.

   Time: PT5M

5. Deglaze with Red Wine

   Return the lamb to the pot. Pour in the 2 L of red wine, stirring to deglaze the bottom. Bring to a gentle boil, then reduce heat to a simmer.

   Time: PT10M

6. Oven Braise

   Cover the pot with a tight‑fitting lid or foil. Transfer to a pre‑heated oven at 180°C (350°F) and braise for 1 hour 30 minutes, or until the lamb is fork‑tender and the liquid has thickened into a rich sauce.

   Time: PT1H30M

   Temperature: 180°C

7. Rest and Serve

   Remove the pot from the oven. Let the plov rest, covered, for 10 minutes to allow flavors to meld. Fluff gently with a spoon and serve hot, garnished with a drizzle of oil and a pinch of fresh black pepper if desired.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

48 g

Fat

28 g

Fiber

5 g