Bukhara Pilaf From Uzbekistan

• 2 cups rice
• 1 lb lamb or 1 lb beef
• 2 lbs carrots
• 1/2 lb raisins
• 4 onions
• 1/2 cup vegetable oil
• salt
• 1 teaspoon mixed spice, for kazakh and uzbek recipies from recipe of the same name
• cayenne pepper (optional)

1. Cover rice in water for 30 minutes. Meanwhile, cut meat into pieces, chop onion, sear in a little of the oil. Add carrots and fry until carrots are reddish brown. Add raisins.
2. Place all this in a large pot and add water, salt, and spices and stew for half an hour or until water evaporates. Add rice and enough water so that the water level is 1 inch over the rice.
3. Bring water to a boil. Lower heat, add remaining oil, cover and simmer about half an hour until water evaporates and rice is fluffy.

rice, lamb, carrots, raisins, onions, vegetable oil, salt, mixed spice, cayenne pepper

Taken from www.food.com/recipe/bukhara-pilaf-from-uzbekistan-160593 (may not work)