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Ingredients

• 4 cups long grain rice, I use Basmati, which is sold in burlap sacks at health food stores or farmer markets
• 4 large carrots
• 4 large onions
• 2 lbs lamb meat - preferably leg or shoulder with some fat on it
• 1/4 cup melted lamb fat or vegetable oil
• 8 cups boiling water
• 3 heaping tbsp coarse salt
• 2 tsp black pepper
• 3 tbsp ground coriander
• 3 tbsp ground cumin
• 1/2 tbsp paprika
• 1/2 tsp turmeric or a pinch of saffron for color
• 1/2 tbsp tarragon
• 1/4 cup dried barberries (optional)
• 1 large head of garlic, un-peeled

Description

My Cousin, Who Is Half Uzbek, Half Russian, Taught Me How To Cook This National Uzbek Dish. It's A Staple In Uzbek Cuisine And There Are As Many Ways To Make It As There Are Cooks. I Cook It At Least Two Times A Month.

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