400 g / 14 oz fatty lamb
2-3 cups rice
200 – 300 g / 7 – 11 oz carrots
150 – 200 g / 5 – 7 oz onions
200 g / 7 oz fatback (lamb, beef) or vegetable oil
Cut lamb in small pieces and fry in a cast iron pot, in preheated cooking fat. Add julienned onions and carrots, and fry them with lamb; then pour over with 4 cups water, add salt, pepper and boil.
Thoroughly wash rice, draining tree-four times, put in a pot with meat, evenly.
When water evaporates, make several cavities (to the bottom of the pot) on the surface of the rice with a clean wooden stick; to prevent pilaf from burning, pour 1-2 tablespoons of water into the cavities, then tightly close with lid and and leave on very low heat for 25 – 30 minutes.
When serving, serve pilaf on a plate, shaping rice in a form of a hill. Put pieces of lamb on top and sprinkle with julienned raw onions.