Uyghur Pilaf

Rinse the long-grain rice 3 times until the water runs clear, cover with cold water and let soak for 20 minutes, then drain well. Cut the lamb into 3–4 cm pieces, slice the onion into half-rings, and cut the yellow carrot into thin strips.

Heat the vegetable oil in a wide, thick-bottomed pot or Dutch oven over medium-high heat. Sauté the onion for about 6 minutes, until the edges start to brown, then add the lamb and cook for 8–10 minutes, turning the pieces so they brown evenly.

Add the yellow carrot, stir and cook for 3–4 minutes. Pour in 500 ml of boiling water, add salt and cumin, bring to a gentle simmer and cook uncovered for 30 minutes, until the lamb is tender.

Pour in the remaining 200 ml of boiling water. Carefully spread the drained rice in an even layer over the meat and carrots, without stirring it into the layer below, and cook for 5 minutes, until the water is no longer visible above the rice.

Mound the rice toward the center, sprinkle with the raisins, cover tightly with a lid and cook over low heat for 30 minutes without stirring.

Turn off the heat and let the pilaf rest, covered, for another 10 minutes. Then gently fold the rice together with the lamb, yellow carrot and raisins, and serve hot.