Classic Lamb Plov

Ingredients

• 600 g long-grain rice
• 600 g lamb, cut into pieces
• 600 g carrots, cut into thin batons
• 2 onions, sliced
• 100 ml oil
• 2 whole heads of garlic
• 2 tsp cumin; salt to taste

Method

1. Rinse the rice until the water runs clear, then soak for 30 minutes.
2. Heat the oil in a heavy pot. Brown the lamb, then soften the onions and carrots.
3. Add cumin, salt and enough hot water to cover the meat. Simmer until the lamb is tender.
4. Drain the rice and spread it over the meat without stirring. Add hot water to just cover the rice, and nestle in the garlic.
5. Cook uncovered until the surface water is absorbed. Cover, reduce the heat and steam until the rice is tender.
6. Rest off the heat for 10 minutes. Gently lift from the bottom and serve.