✨ Newdinner
Plov
Uzbekistan's legendary rice pilaf — lamb, carrots, onions and spiced broth cooked together in a kazan to create Central Asia's most beloved dish.
⏱ 115 min🔥 680 kcalMedium
★4.9(654)
🇺🇿
Recetas de cocina uzbeka con Cordero
39 recetas usando cordero — Plov, samsa, lagman: abundante cocina de la Ruta de la Seda procedente del corazón de Asia Central.
Estas 39 recetas de cocina uzbeka con cordero están listas en aproximadamente 103 minutos en promedio, con 320–780 kcal por porción, y 31% se califica lo suficientemente fácil para una noche de semana. Cada receta incluye cantidades exactas de ingredientes, instrucciones paso a paso e información nutricional completa por porción.
39
recetas
103 min
tiempo promedio
491 kcal
promedio por porción
31%
recetas faciles
Cómo la cocina de cocina uzbeka cocina con cordero
La cocina cocina uzbeka — Plov, samsa, lagman: abundante cocina de la Ruta de la Seda procedente del corazón de Asia Central — aporta sus propias técnicas distintivas y condimentos a cada ingrediente que toca. Cuando los cocineros de cocina uzbeka trabajan con cordero, recurren a sus propios aromáticos regionales, grasas y mezclas de especias características, y las técnicas que surgen más en estas recetas son cocción a fuego lento, hervido, al vapor y fritura.
Una carne roja tierna y distintivamente rica en casa en platos fragantes, adelantados en especias y cocinados lentamente. En esta colección se cocina más a menudo con ground cumin, fine sea salt, onions, carrots, tomatoes y garlic. Los platos aquí abarcan clásicos de cocina uzbeka listos en tan solo 55 minutos a una cocción más lenta e implicada que recompensa una tarde relajada.
Favorito de lectores: Uzbek Manti — Steamed Lamb Dumplings es el plato mejor calificado en esta colección a 4.9★ de 2,154 calificaciones.
39 Recetas de cocina uzbeka con Cordero
✨ Newstarter
Samsa
Crisp, flaky baked pastries filled with seasoned minced lamb and onion — Uzbekistan's much-loved Silk Road street food, baked in a traditional tandoor or home oven.
⏱ 80 min🔥 320 kcalMedium
★4.7(503)
✨ Newdinner
Uzbek Lagman
Hand-pulled wheat noodles served in a fragrant lamb and vegetable broth with star anise and Sichuan pepper — Central Asia's most satisfying noodle dish.
⏱ 105 min🔥 620 kcalHard
★4.8(1,876)
✨ Newdinner
Shurpa — Uzbek Lamb Soup
A clear, golden lamb broth with chickpeas, potato, carrot, onion and fresh herbs — Central Asia's most beloved and nourishing soup.
⏱ 140 min🔥 480 kcalEasy
★4.8(1,543)
✨ Newdinner
Uzbek Manti — Steamed Lamb Dumplings
Generously sized steamed dumplings filled with spiced lamb, onion and pumpkin, served with sour cream and herb sauce — the royal dish of Central Asian cuisine.
⏱ 105 min🔥 520 kcalMedium
★4.9(2,154)
🥕
✨ Newdinner
Dimlama — Uzbek Lamb and Vegetable Stew
A no-stir Uzbek stew of layered lamb, potato, carrot, onion and herbs sealed tightly and slow-cooked in their own steam — deceptively simple and profoundly flavourful.
⏱ 110 min🔥 520 kcalEasy
★4.7(1,234)
dinner
Samarkand Plov
The ancient rice dish from Samarkand — lamb and rice cooked in a kazan with the characteristic dry, separate grains of Uzbek plov, fragrant with cumin and topped with whole garlic and quince.
⏱ 120 min🔥 680 kcalHard
★4.9(1,450)
dinner
Lagman
Central Asia's pulled noodle soup — hand-stretched wheat noodles in a rich lamb and vegetable broth, a Silk Road dish with Chinese, Uyghur, and Uzbek roots.
⏱ 105 min🔥 560 kcalHard
★4.8(890)
snack
Somsa
Uzbek baked lamb pastries from the tandoor — flaky triangular pastries filled with spiced lamb and onion, baked in a clay oven until the outside shatters and the inside sizzles.
⏱ 85 min🔥 340 kcalMedium
★4.8(870)
dinner
Naryn
Uzbekistan's nomadic noodle dish — hand-cut noodles served with boiled horse or lamb meat in a clear, aromatic broth, garnished with golden fried onions.
⏱ 135 min🔥 520 kcalMedium
★4.7(420)
soup
Uzbek Shurpa (Lamb Soup)
Central Asia's great lamb and vegetable soup — rich, aromatic, and deeply nourishing.
⏱ 140 min🔥 360 kcalEasy
★4.8(287)
soup
Uzbek Chuchvara (Dumpling Soup)
Tiny Uzbek dumplings filled with lamb and onion, served in a clear broth or yogurt — Central Asia's comfort food.
⏱ 80 min🔥 380 kcalMedium
★4.8(245)
soup
Uzbek Mastava (Rice and Lamb Soup)
Uzbek rice soup with tender lamb, tomatoes, and chickpeas — a lighter, brothier cousin of plov.
⏱ 80 min🔥 340 kcalEasy
★4.7(198)
dinner
Uzbek Dimlama (Slow-Cooked Meat and Vegetables)
Uzbek layered stew of lamb, vegetables, and herbs cooked completely sealed — no liquid added, just natural steam.
⏱ 120 min🔥 420 kcalEasy
★4.8(267)
dinner
Uzbek Plov (Lamb and Rice Pilaf)
Central Asia's greatest rice dish — lamb, carrot and onion cooked together in a large cast-iron kazan, then topped with rice and steamed in the meat juices. The national dish of Uzbekistan, eaten for every celebration.
⏱ 130 min🔥 650 kcalHard
★4.9(389)
soup
Uzbek Shurpa
Hearty Uzbek lamb and vegetable soup — a slow-simmered broth with whole vegetables and tender bone-in lamb.
⏱ 140 min🔥 480 kcalEasy
★4.7(387)
snack
Uzbek Samsa
Flaky baked pastries stuffed with spiced lamb and onion — the Central Asian answer to the samosa.
⏱ 75 min🔥 380 kcalMedium
★4.8(512)
dinner
Dimlama
Uzbek layered meat and vegetable casserole steamed in its own juices — a simple one-pot feast.
⏱ 110 min🔥 520 kcalEasy
★4.7(289)
dinner
Uzbek Manti
Steamed dumplings filled with spiced lamb and onion — the Uzbek answer to Chinese dim sum, eaten at every celebration.
⏱ 130 min🔥 520 kcalHard
★4.8(634)
✨ Newsoup
Lagman
Uzbekistan's hearty pulled noodle soup — hand-stretched wheat noodles in a rich lamb and vegetable broth with cumin and sweet pepper.
⏱ 80 min🔥 540 kcalMedium
★4.8(412)
✨ Newdinner
Uzbek Plov (Osh)
Uzbekistan's national rice dish — lamb, carrots, and rice slow-cooked in a single kazan until each grain glistens with golden fat.
⏱ 120 min🔥 760 kcalMedium
★4.9(1,420)
✨ Newsoup
Uzbek Lagman (Hand-Pulled Noodles in Lamb Broth)
Uzbekistan's hand-pulled wheat noodles in a deeply spiced lamb-and-vegetable soup-stew — the Silk Road's most iconic noodle dish.
⏱ 120 min🔥 720 kcalHard
★4.9(482)
✨ Newdinner
Uzbek Plov (Osh) — Lamb and Carrot Pilaf
Uzbekistan's national dish — lamb, carrots, cumin and rice cooked in a single deep cauldron until every grain glistens with spiced fat and the meat falls apart.
⏱ 120 min🔥 780 kcalMedium
★4.9(1,130)
✨ Newdinner
Uzbek Plov (Layered Rice Pilaf with Lamb and Carrots)
Rice cooked in a single pot atop caramelized carrots and browned lamb, seasoned with cumin, a dish considered Uzbekistan's national treasure.
⏱ 120 min🔥 540 kcalMedium
★4.1(50)
✨ Newsnack
Uzbek Samsa (Baked Meat-Filled Pastries)
Flaky, layered pastry triangles filled with spiced ground lamb and onion, baked in a tandoor-style oven until deeply golden.
⏱ 85 min🔥 340 kcalMedium
★4.2(44)
✨ Newdinner
Uzbek Manti (Steamed Dumplings with Pumpkin and Lamb)
Large steamed dumplings filled with fatty ground lamb, onion and pumpkin, served with a dollop of yogurt and butter.
⏱ 90 min🔥 380 kcalMedium
★4.2(56)
✨ Newsoup
Uzbek Shurpa (Lamb and Vegetable Soup)
A hearty, clear lamb broth simmered with chunky vegetables like potato, carrot and bell pepper, a comforting Central Asian staple.
⏱ 125 min🔥 380 kcalEasy
★4.7(51)
✨ Newsoup
Uzbek Chuchvara (Small Boiled Meat Dumplings in Broth)
Tiny dumplings filled with seasoned ground meat, boiled in a clear broth and served with a dollop of sour cream and fresh dill.
⏱ 70 min🔥 320 kcalMedium
★4.6(82)
✨ Newdinner
Uzbek Dimlama (Steam-Braised Layered Lamb and Vegetables)
Lamb, potatoes, carrots and cabbage layered in a heavy pot and cooked in their own juices without added water, resulting in deeply concentrated flavors.
⏱ 150 min🔥 420 kcalEasy
★4.2(41)
✨ Newdinner
Uzbek Kazan Kebob (Fried Potato and Lamb Skewers)
Chunks of lamb and potato slow-fried together in a heavy cauldron until deeply browned and tender, a hearty rustic Uzbek favorite.
⏱ 80 min🔥 460 kcalEasy
★4.5(83)
✨ Newdinner
Uzbek Qovurdoq (Fried Lamb and Vegetable Skillet)
Cubed lamb pan-fried with onions, potatoes and bell peppers until deeply browned, a rustic, hearty Uzbek skillet dinner.
⏱ 55 min🔥 440 kcalEasy
★4.6(45)
✨ Newsoup
Uzbek Mastava (Rice and Vegetable Soup with Meat)
A hearty, tomato-tinged soup of rice, vegetables and meat, similar to a lighter, soupier cousin of plov.
⏱ 95 min🔥 340 kcalEasy
★4.5(67)
✨ Newdinner
Uzbek Plov with Carrots and Raisins
Rice slow-cooked in a heavy kazan pot with lamb, browned onion, mountains of carrot and raisins, Uzbekistan's iconic national dish, plov.
⏱ 105 min🔥 640 kcalMedium
★4.8(68)
✨ Newdinner
Uzbek Tukhum Dumba Meatballs in Tomato Broth
Hand-formed lamb meatballs simmered in a tangy tomato broth, a home-style Uzbek dish that echoes the flavors of the country's beloved dimlama stew.
⏱ 60 min🔥 380 kcalMedium
★4.5(30)
✨ Newsnack
Uzbek Somsa Meat-Filled Baked Pastry
Flaky, layered pastry triangles filled with spiced ground lamb and onion, baked in a tandoor-style oven until deeply golden, Uzbekistan's beloved somsa.
⏱ 80 min🔥 420 kcalHard
★4.7(47)
✨ Newsoup
Uzbek Chuchvara Dumpling Soup
Tiny meat-filled dumplings simmered in a clear, seasoned broth, Uzbekistan's beloved chuchvara soup often served with a dollop of yogurt or vinegar.
⏱ 80 min🔥 380 kcalHard
★4.6(33)
✨ Newdinner
Uzbek Dimlama Layered Vegetable and Meat Bake
Layers of meat, potato, carrot, cabbage and tomato slow-cooked without added liquid until meltingly tender, the beloved Uzbek stew known as dimlama.
⏱ 120 min🔥 460 kcalMedium
★4.6(37)
✨ Newdinner
Uzbek Stuffed Peppers with Rice and Lamb
Uzbek-style bell peppers stuffed with spiced rice and lamb, simmered in a lightly sweet paprika tomato broth.
⏱ 70 min🔥 460 kcalMedium
★4.6(39)
✨ Newdinner
Uzbek Plov Holiday Plate with Lamb and Saffron
A festive Uzbek plov holiday plate with tender lamb, caramelized onions, saffron-tinted rice and dried fruit.
⏱ 105 min🔥 680 kcalHard
★4.8(61)
Seleccionar y preparar cordero
como elegir
Busca carne firme de color rosa-rojo con grasa blanca (no amarilla). Cortes rápidos: chuletas y rejilla; cortes lentos: espaldilla, caña y pierna para braseado y asado.
Preparación y almacenamiento
El cordero ama el condimento audaz — ajo, romero, comino y menta atraviesan su riqueza. Recorta el exceso de grasa, y descansa después de cocinar como lo harías con la carne de res.
¿Cuándo se hace?
Mejor servido rosa a 55–60°C / 130–140°F para chuletas y rejillas; los cortes más duros van lento y bajo hasta que se derriten de lo tiernos.
Nutrición
Rica en proteína completa, hierro, zinc y vitaminas B, con más grasa que lleva sabor que la carne de res magra.
Socios de sabores clásicos: romero, ajo, menta, comino, yogur, limón
Recetas de cocina uzbeka con Cordero — Preguntas Frecuentes
¿Cuánto tiempo toman las recetas de cocina uzbeka con cordero para hacer?
La mayoría de estas 39 recetas de cocina uzbeka con cordero están listas en aproximadamente 103 minutos de principio a fin. La más rápida, Uzbek Qovurdoq (Fried Lamb and Vegetable Skillet), toma aproximadamente 55 minutos, mientras que los platos de cocción más lenta llegan hasta 150 minutos.
¿Cuántas calorías tienen los platos de cocina uzbeka con cordero?
En esta colección van desde aproximadamente 320 hasta 780 kcal por porción, promediando 491 kcal — Samsa es la opción más ligera a 320 kcal.
¿Cuál es la receta más fácil de cocina uzbeka con cordero para principiantes?
Shurpa — Uzbek Lamb Soup es un gran lugar para comenzar — está calificada easy y se reúne en aproximadamente 140 minutos. 31% de las recetas aquí son amigables para principiantes.
¿Qué combina bien con cordero en la cocina de cocina uzbeka?
En estas recetas, cordero se empareja más a menudo con ground cumin, fine sea salt, onions, carrots, tomatoes y garlic. Las cocinas de cocina uzbeka también se inclinen sobre sus propios aromáticos regionales, grasas y mezclas de especias características.
¿Cómo sé cuándo cordero está adecuadamente cocido?
Mejor servido rosa a 55–60°C / 130–140°F para chuletas y rejillas; los cortes más duros van lento y bajo hasta que se derriten de lo tiernos.
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