Yughur Pilaf

Method

Heat oil in a large, heavy-bottomed pot over medium-high heat and brown the lamb pieces in batches, setting aside. Add the sliced onions and cumin seeds to the same pot and cook until golden and fragrant. Return the lamb to the pot along with the garlic and carrots, stirring well to combine. Pour in the beef stock, add bay leaves, salt and pepper, then bring to a boil. Reduce heat to low, add the rinsed rice directly to the pot, stir gently, and cover tightly with a lid. Simmer for 25-30 minutes without lifting the lid until the rice is tender and all liquid is absorbed. Let rest for 5 minutes off the heat before fluffing with a fork and serving.