Uzbek Lamb Plov with Carrots, Chickpeas and Whole Garlic

Method 7 steps

1. 1

   Heat the oil in a heavy Dutch oven over high heat and brown the lamb in batches until dark on all sides, about 10 minutes. Return all the meat to the pot.

2. 2

   Add the sliced onion and cook 5 minutes until golden, then add the carrots and cook without stirring for 3 minutes before turning them gently. Cook 8 minutes more until softened.

3. 3

   Sprinkle in the cumin and 1 1/2 teaspoons salt, pour in 1 1/2 cups of the hot water, cover and simmer on low for 40 minutes.

4. 4

   Scatter the chickpeas over the meat, then spread the rice on top in an even layer. Pour in the remaining hot water and 1 teaspoon salt without disturbing the layers.

5. 5

   Push the garlic bulbs and the whole chili into the rice. Cook uncovered over medium heat until the surface water disappears, about 10 minutes.

6. 6

   Poke several holes to the bottom with a spoon handle, cover tightly and steam on the lowest heat for 25 minutes.

7. 7

   Rest 10 minutes, then fold the rice, carrots and lamb together and mound on a platter. Top with the garlic, chili, onion rings and purple basil.

That is the whole pie. Enjoy every slice.