Uzbek pilaf

400 g on fatty lamb

2-3 glass rice

200-300 g carrots

150-200 g onion

200 g fat lamb (or beef) or vegetable oil

Lamb cut into small pieces and fry in a pot (preferably cast iron) in very hot oil, then add the onion, sliced into thin strips, and then carrots, and cut into strips and fry with the lamb; then lamb pour 4 cups of water, add salt, pepper and bring to a boil.

Figure rinse thoroughly, drain the water three or four times, put in a pot with meat and smooth.

When the water boils away, on the surface of the rice to make a few pits (to the bottom of the pot) by Veselka or a clean wooden stick; to pilaf not burnt, pour into these recesses for 1-2 tbsp. tablespoons of water, after which the pot tightly close the lid and leave for 25-30 minutes on very low heat.

Serve pilaf lay on a dish in the form of slides, place the pieces of lamb on top and sprinkle with raw onion, cut into strips.