Una Receta Secreta de Delicias Caucásicas de Plov y CorderoCómo Cocinar Cordero Jugoso al Horno
Una Receta Secreta de Delicias Caucásicas de Plov y CorderoCómo Cocinar Cordero Jugoso al Horno is a medium Caucasian recipe that serves 12. 620 calories per serving. Recipe by GEORGY KAVKAZ Cocinero on YouTube.
Prep: 45 min | Cook: 2 hrs 15 min | Total: 3 hrs 30 min
Cost: $58.39 total, $4.87 per serving
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
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Ingredient Substitutions
- Instead of Lamb Shoulder or Leg: Beef chuck, Goat meat
- Instead of Carrots: Parsnips
- Instead of Onions: Shallots
- Instead of Red Wine: Beef broth + a splash of vinegar
- Instead of Vegetable Oil (Sunflower or Canola): Olive oil (light flavor)
- Instead of Black Pepper: White pepper
- Instead of Red Pepper Flakes: Paprika
Equipment Needed
- Large Heavy‑Bottomed Pot or Cauldron (5‑6 L)
- Oven
- Cutting Board
- Chef’s Knife
- Wooden Spoon or Heat‑Resistant Spatula
- Tongs (optional)
- Measuring Cups & Spoons
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Rendering the lamb fat properly to build flavor.
- Deglazing with red wine to lift caramelized bits.
- Braising in the oven until the meat is fork‑tender.
Chef Tips from the Video
- Use a high‑quality dry red wine; it adds depth without overwhelming the dish.
- Leave a thin layer of lamb fat on the meat – it renders flavor and keeps the pilaf moist.
- For extra aroma, add a bay leaf or a pinch of cumin during the wine deglazing step.
Troubleshooting
The sauce is too watery after oven braising.
Uncover the pot and continue baking for an additional 10‑15 minutes, or simmer on the stovetop until reduced.
Carrots are mushy.
Add carrots later (after 20 minutes of braising) or cut them into larger sticks.
Lamb is tough.
Extend oven braising by 20‑30 minutes and ensure the pot stays tightly covered.
Storage
Refrigerator: Cool to 4°C within 2 hours; store in airtight container for up to 4 days.
Freezer: Portion and freeze in freezer‑safe bags for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The plov can be made a day ahead; reheat gently on the stovetop with a splash of wine.
- Portion and freeze individual servings for quick meals.
Frequently Asked Questions
What is the cultural significance and history of Caucasian Lamb Plov in Central Asian cuisine?
Caucasian Lamb Plov, also known as pilaf, is a cornerstone of hospitality in the Caucasus and Uzbekistan. Historically, it was prepared for celebrations, weddings, and communal feasts, symbolizing generosity and abundance.
What are the traditional regional variations of plov in the Caucasus and Uzbekistan?
In the Caucasus, plov often features lamb fat, carrots, and generous amounts of wine, while Uzbek versions may include rice, chickpeas, and a blend of spices like cumin and coriander. Each region adds its own local herbs and meat cuts.
How is authentic Caucasian Lamb Plov traditionally served in the Caucasus?
It is traditionally served on a large communal platter, often accompanied by flatbread, fresh herbs, and sometimes a side of pickled vegetables. Guests eat directly from the platter, emphasizing shared hospitality.
What occasions or celebrations is Caucasian Lamb Plov traditionally associated with in Caucasian culture?
Plov is a staple at weddings, birth celebrations, religious holidays like Eid, and large family gatherings. Its preparation is considered a sign of respect for guests.
What makes Caucasian Lamb Plov special or unique in Caucasian cuisine?
The use of abundant lamb fat and red wine creates a deep, caramelized flavor that distinguishes it from other regional pilafs. The dish balances sweet carrots with savory meat, delivering a comforting yet festive profile.
What are the most common mistakes to avoid when making Caucasian Lamb Plov at home?
Common errors include overcrowding the pot when rendering fat, over‑cooking the carrots, and letting the liquid evaporate too quickly. Keeping the pot covered during braising and adding carrots later helps prevent these issues.
Why does this plov recipe use red wine instead of water or broth?
Red wine adds acidity and a rich, fruity depth that complements the lamb fat and caramelized vegetables, creating a more complex sauce than plain water or broth would provide.
Can I make Caucasian Lamb Plov ahead of time and how should I store it?
Yes, the plov improves after resting. Cool it quickly, store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop with a splash of wine.
What texture and appearance should I look for when the plov is done?
The lamb should be fork‑tender, the carrots slightly softened but still holding shape, and the sauce glossy, coating the ingredients without being watery. The color should be a deep mahogany from the wine.
What does the YouTube channel GEORGY KAVKAZ Cocinero specialize in?
GEORGY KAVKAZ Cocinero focuses on authentic Caucasian and Central Asian recipes, sharing travel‑inspired cooking adventures, traditional techniques, and cultural stories behind each dish.
How does the YouTube channel GEORGY KAVKAZ Cocinero's approach to Caucasian cooking differ from other cooking channels?
The channel blends on‑location storytelling with step‑by‑step tutorials, emphasizing genuine regional ingredients and historic preparation methods, whereas many channels prioritize quick, modern shortcuts.
Last updated: August 31, 2026
