Avar Plov

Method

Heat ghee in a heavy-bottomed pot and brown the lamb cubes on all sides, then remove and set aside. In the same pot, fry the sliced onions until deep golden brown, then add the carrot batons and cook for 2 minutes. Return the lamb to the pot, add cumin seeds and bay leaves, then pour in the stock and water with salt and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes until the lamb is nearly tender. Stir in the rice, ensuring it is evenly distributed, then cover tightly with a lid and continue cooking on low heat for 20-25 minutes until the rice is tender and the liquid is absorbed. Let the plov rest, covered, for 5 minutes before serving.