Loose pilaf with lamb

Cut the meat and lard into medium pieces, carrots into strips, onions into half rings.

Place the lard in a skillet and melt the fat over medium heat.

Remove the greaves and add oil. Fry the peeled garlic clove until golden brown, then remove.

Pour half of the fat and butter into the cauldron. And on what is left in the pan, fry the carrots until golden brown.

Put the cauldron over medium heat, add the onion with a pinch of cumin and brown.

Increase heat, add meat and sauté until golden brown, stirring constantly.

Stir the meat with carrots and cover with water so that its level is one and a half centimeters higher than the contents of the cauldron.

Add barberry, cumin, red pepper and salt. Cook for about 60 minutes over low heat.

After an hour, place the unpeeled head of garlic on the meat and cover the rice in an even layer.

Rinse the rice several times first.

Pour water so that its level is one and a half centimeters higher than rice.

Raise heat to maximum and cook until water boils down.

Collect the rice to make a slide in the center of the cauldron.

Take a stick and make holes in several rows. Make sure they reach the very bottom.

After 2 minutes, remove from heat, cover and wrap in a towel soaked in cold water.

Leave the pilaf for about 40 minutes.