Sarimsaaqli Palaaw (Central Asian Garlic Pilaf)

• 3/4 cup vegetable oil
• 5 small onions diced
• 1 pound leg of lamb
• 4 large carrots julienned
• 12 each garlic bulb
• 5 cups rice soaked
• 1 teaspoon salt
• 1 teaspoon cumin ground
• 1 teaspoon red pepper flakes ground

1. Put oil in large pot, add onions and saute over medium heat until light brown.
2. Add meat and stir until browned.
3. Add carrots and 5 cups water, and cook over medium-high heat until meat is tender, about 7 minutes.
4. Mix whole heads of garlic into stew and sprinkle rinsed rice over.
5. Add 8 cups water, taking care not to disturb layering of rice and stew, and boil uncovered until rice absorbs water, about 40 to 45 minutes.
6. When rice is done, heap rice in pot, cover, reduce heat to minimum, cover pot and steam 25 to 30 minutes.
7. Serve 1 head garlic with each portion of pilaf.

vegetable oil, onions, lamb, carrots, garlic, rice soaked, salt, cumin ground, red pepper

Taken from recipeland.com/recipe/v/sarimsaaqli-palaaw-central-asia-44998 (may not work)