Lamb 2 Kilograms
Onion 2 Pieces
Carrots 5 Pieces
Rice 3,5 Cups
Garlic 1 Piece
Salt 3 Tablespoons
Ground cumin 1.5 teaspoons
Black pepper 1 pinch
First, you need to wash, peel and slice the carrots into thin julienne strips.
Slice the onion into half rings.
Cut the lamb into medium slices.
Put the pot on medium heat and pour in the oil. Wait for the oil to boil.
Dip the meat into the oil in the bottom of the pot. Saute until brown. Then, add onions, a pinch of cumin, 1/2 the salt and ground black pepper. Stir everything well.
Place the carrots in the pot. Add remaining salt and cumin. Stir and cook until carrots are "softened". Stir every 30 seconds. Pour in 8 cups boiling water.
When the water is well heated (not boiling) add a head of garlic. Cook over medium heat for 1 hour. Rinse the rice.
After 1 hour, remove the garlic and add the rice to the stock pot. Add a little more water if needed.
Add the garlic head back in. When the rice begins to absorb the water, remove the garlic again. Cover the pilaf with a lid and cook for 8 minutes. Check every few minutes to see if all the liquid has absorbed to avoid burning.
Turn off the heat and let the pilaf stand under a lid for 30 minutes.
Stir in the rice and serve. Bon appetit!