Pilaf with eggs and lamb

Boil 10 eggs hard. Pour hot eggs into cold water, let sit for 5 minutes. Carefully peel off the shell, trying not to damage the white.

Prepare Fergana pilaf: cut the lamb into pieces, chop the fat tail. Fry the fat in a cauldron until the fat is rendered, then fry the meat until golden brown.

Cut the carrots into thin strips, chop the onion. Add the vegetables to the meat, fry together. Push everything to one side of the cauldron against the wall.

In the remaining fat at the bottom of the cauldron, fry the boiled eggs, turning them so that the entire surface is covered with a golden crust. Cover the eggs with meat and vegetables.

Pour hot water into the cauldron, add salt and ground cumin. Bring to a boil, then remove the eggs.

Spread out the rice and level it. Cover the cauldron with a lid and cook over medium heat until the liquid is absorbed.

When the rice is almost ready, place the eggs on top of it. Cover with a lid and let it rest on low heat for 20 minutes.

Before serving, cut the eggs in half and serve together with pilaf.