Uzbek Rice with Meat

Brown the lamb, then cook it with the onion, a piece of lemon and the spices (salt, black pepper, mixed spice, turmeric, cumin, kabsa spice, cardamom) until tender, adding water to make a broth.

Add the julienned carrot and black raisins and cook briefly.

Nestle whole garlic and hot pepper into the pot.

Add the soaked basmati rice and enough of the broth to cook the rice.

Cover and cook on low heat until the rice is fluffy and done.

Serve the plov on a large platter with the meat on top.