Lamb with Rice in a Cauldron

Select lamb with fat. Separate the fat from the meat and render it in a pan. Carefully remove the remaining cracklings.

Add sunflower oil to the melted fat if there is not enough. Put the meat cut into pieces and one onion sliced into rings. Salt and pepper generously — this seasoning will give some of its flavor to the rice.

Rinse the rice. Cut the remaining 2 onions into rings. Cut the carrots into thin strips or grate them on a coarse grater.

When the meat is browned, arrange a layer of onions, then a layer of carrots, and then distribute the rice evenly. The onions and carrots are not fried — they cook in steam with the rice.

Boil the water. Carefully pour it through a strainer to avoid disturbing the rice. The water should be approximately one finger's width above the rice.

Peel the garlic head from the outer skin and place it whole in the center of the pilaf. You can also sprinkle with dried garlic.

Watch the rice. At this stage, add salt and seasonings to taste — cumin (zira) is especially important. Be guided by the saltiness of the water.

If there is too much water and the rice is already cooked, make several holes to the bottom of the cauldron — this way the water will evaporate faster.

The pilaf is ready. Let it rest so it absorbs the aromas. When reheating in a pan, no oil is needed — there is enough fat in the pilaf.