Mapping New York City’s Best Lamb Dishes - Eater NY
"The ingredients with which the Uyghur larder is stocked are relatively few — root vegetables, fresh and dried chiles, green herbs, onions, and tons of lamb and mutton — but they are put to spectacular use. Uyghur pilaf, known as plov in Central Asian countries, is here presented in the simplest manner possible: rice flavored with meat juices and sweetened with carrots and cumin, atop of which are placed chunks of tender boiled lamb, an especially appealing combination on a cold day." - Robert Sietsema
Robert Sietsema/Eater NY
