Kazakhstan Uzbek Palov:

Yield: 6 servings

1 lb Lamb boneless cubed 1"
3 Carrots julliened
2 Onions cut to strips 1/4"
-wide and 2" long
1/4 cup Peanut oil
6 cups Cold water
3 cups Rice uncooked
1 tsp. Black pepper fresh ground
1 Tbs. Salt
1 Garlic clove minced
1/4 cup Raisins
1/4 cup Chick peas

Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. Be sure to turn them constantly. Drain them and remove to a large casserole (4 qt. is a good size.) In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper.

Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes.
Serve at once.

Origin: Chef Yuri Nurbandisha, Karavan Restaurant, Medeo, Kazakhstan.