A hearty main dish from the Kazakh steppes, this pilaf is made by browning lamb in a large pot, then layering in thick-cut carrots and rice. It cooks covered over low heat in its own steam.
Soak the rice in plenty of warm water for 20 minutes, then drain.
In a large pot or kazan, brown the lamb leg cubes in cooking oil for 10 minutes, until browned on all sides.
Add the onion and sauté for 5 minutes. Add the carrots and cumin, then stir for 5 minutes more.
Spread the drained rice evenly over the vegetables. Bury the whole, unpeeled head of garlic in the center. Add the salt and pour in the hot water. Cover and cook over low heat for 20 minutes.
Important: Soak the rice in warm water for at least 20 minutes before cooking, or the bottom layer may stick and burn. Do not open the lid while cooking; escaping steam can cause the rice to cook unevenly.
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