Uzbek-style Rice Pilaf

== Ingredients ==
* 2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)
* 2 tablespoons olive oil
* 2 large onions, julienned
* 3 large carrots, julienned
* 2½ cups raw rice
* 4½ cups boiling water
* 1 teaspoon adzhika, or crushed red pepper
* 3 teaspoons salt
* ⅛ teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes
* freshly ground black pepper, to taste
* raw onion, sliced paper-thin
== Directions ==
# Cut the lamb into chunks.
# Heat the oil over high heat in a large dutch oven, then stir in the lamb and brown on all sides.
# Remove to a plate and keep warm in a 200 degree oven.
# Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary.
# Cook over medium heat for 10 – 15 minutes until tender but not browned.
# Return the lamb to the pot and add the raw rice.
# Cook, stirring, for 5 minutes or until the rice begins to turn golden brown.
# Then pour in the boiling water, stirring to mix well.
# Add the adzhika (or red pepper), salt, saffron tea and black pepper.
# Cover and cook over low heat for 20 minutes, or until rice is done.
# Serve liberally garnished with paper-thin slices of raw onion.
Category:Uzbek Meat Dishes
Category:Pilaf Recipes
Category:Lamb leg Recipes
Category:Lamb shoulder Recipes
Category:Rice Recipes
Category:Saffron Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Recipes that need photos