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✨ 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)
23 recipes using lamb — Plov, samsa, lagman — hearty Silk Road cooking from the heart of Central Asia.
These 23 uzbek lamb recipes are ready in about 111 minutes on average, with 320–780 kcal per serving, and 30% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Uzbek cuisine — Plov, samsa, lagman — hearty Silk Road cooking from the heart of Central Asia — brings its own distinctive techniques and seasonings to every ingredient it touches. When Uzbek cooks work with lamb, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are boiling, simmering, steaming and frying.
A tender, distinctively rich red meat at home in fragrant, spice-forward and slow-cooked dishes. In this collection it's most often cooked with ground cumin, onions, garlic, carrots, tomatoes and ground coriander. The dishes here span uzbek classics ready in as little as 75 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Uzbek Manti — Steamed Lamb Dumplings is the highest-rated dish in this collection at 4.9★ from 2,154 ratings.
Uzbekistan's legendary rice pilaf — lamb, carrots, onions and spiced broth cooked together in a kazan to create Central Asia's most beloved dish.
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.
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.
A clear, golden lamb broth with chickpeas, potato, carrot, onion and fresh herbs — Central Asia's most beloved and nourishing soup.
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.
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.
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.
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.
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.
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.
Central Asia's great lamb and vegetable soup — rich, aromatic, and deeply nourishing.
Tiny Uzbek dumplings filled with lamb and onion, served in a clear broth or yogurt — Central Asia's comfort food.
Uzbek rice soup with tender lamb, tomatoes, and chickpeas — a lighter, brothier cousin of plov.
Uzbek layered stew of lamb, vegetables, and herbs cooked completely sealed — no liquid added, just natural steam.
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.
Hearty Uzbek lamb and vegetable soup — a slow-simmered broth with whole vegetables and tender bone-in lamb.
Flaky baked pastries stuffed with spiced lamb and onion — the Central Asian answer to the samosa.
Uzbek layered meat and vegetable casserole steamed in its own juices — a simple one-pot feast.
Steamed dumplings filled with spiced lamb and onion — the Uzbek answer to Chinese dim sum, eaten at every celebration.
Uzbekistan's hearty pulled noodle soup — hand-stretched wheat noodles in a rich lamb and vegetable broth with cumin and sweet pepper.
Uzbekistan's national rice dish — lamb, carrots, and rice slow-cooked in a single kazan until each grain glistens with golden fat.
Uzbekistan's hand-pulled wheat noodles in a deeply spiced lamb-and-vegetable soup-stew — the Silk Road's most iconic noodle dish.
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.
Look for firm, pink-red meat with white (not yellow) fat. Quick cuts: chops and rack; slow cuts: shoulder, shank and leg for braising and roasting.
Lamb loves bold seasoning — garlic, rosemary, cumin and mint cut through its richness. Trim excess fat, and rest after cooking as you would beef.
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.
Rich in complete protein, iron, zinc and B vitamins, with more flavour-carrying fat than lean beef.
Most of these 23 Uzbek lamb recipes are ready in around 111 minutes from start to finish. The quickest, Uzbek Samsa, takes about 75 minutes, while the slower-cooked dishes run up to 140 minutes.
Across this collection they range from about 320 to 780 kcal per serving, averaging 526 kcal — Samsa is the lightest option at 320 kcal.
Shurpa — Uzbek Lamb Soup is a great place to start — it's rated easy and comes together in about 140 minutes. 30% of the recipes here are beginner-friendly.
In these recipes, lamb is most often paired with ground cumin, onions, garlic, carrots, tomatoes and ground coriander. Uzbek kitchens also lean on its own regional aromatics, fats and signature spice blends.
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.