Sarimsaaqli Palaaw (Central Asian Garlic Pilaf)
leg of lamb
red pepper flakes
Put oil in large pot, add onions and sauté over medium heat until light brown.
Add meat and stir until browned. Add carrots and 5 cups water, and cook over medium-high heat until meat is tender, about 7 minutes.
Mix whole heads of garlic into stew and sprinkle rinsed rice over.
Add 8 cups water, taking care not to disturb layering of rice and stew, and boil uncovered until rice absorbs water, about 40 to 45 minutes.
When rice is done, heap rice in pot, cover, reduce heat to minimum, cover pot and steam 25 to 30 minutes.
Serve 1 head garlic with each portion of pilaf.