Central Asian Plov with Lamb and Carrots

Instructions

1. Rinse the rice, soak in extra water for 20 minutes, then drain. Cut the lamb into 3cm cubes, the carrots into thin sticks and the onion into slices. Use a heavy lidded pot about 20cm across, holding at least 2L.
2. Heat the oil over medium heat and brown the lamb's surface. Add the onion, carrots and cumin; cook until the onion softens.
3. Add 250mL water and the salt. Bring to a boil, reduce the heat and simmer with the lid slightly ajar for 20–25 minutes. Check the centre of the thickest meat piece with a thermometer: it should remain at 75°C or above for at least 1 minute. Continue cooking if needed.
4. Spread the rice over the meat and vegetables and add 150mL water. Without stirring it into the lower layer, return to a boil, cover and cook over low heat for 15–20 minutes.
5. Check the rice. If it is still firm in the centre and the pot has dried out, add water in 30–50mL increments and cook longer. Turn off the heat, rest covered for 10 minutes, then fold gently from the bottom and serve. Allow about 90–110 minutes overall.
6. Portion leftovers promptly rather than leaving them in the pot to cool; refrigerate ideally within 1 hour. Keep at 4°C or below and eat within 24 hours. Reheat only once, until hot throughout. Reheating does not rescue poorly stored food. Check lamb and processed-product ingredient and allergen labels.