Kazakh Pilaf
- 1 1/2 lb lamb
- 3 tbsp fat
- 4 onions
- 5 carrots
- 1 c dried apricots
- 1 c rice
- 1/2 c water
- salt
- pepper
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Slice onion and put it on the bottom of a well-heated cauldron and fry until light golden.
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Slice meat and fry with onion. Add julienned carrot, salt, pepper and stew.
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Wash rice under running water and put evenly on meat layer (1 cup rice – 1 1/2 cup water).
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Bring to boil, making holes to let air get out.
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Put finely chopped dried apricots, cover and cook, not stirring, on low heat for an hour.
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Take off from the heat, cover warm and leave for 15 minutes.
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Stir carefully and serve on a large dish.