The traditional Central Asian rice dish was one of the contributions the Soviet republics made to Russian cuisine
400g lamb;
2-3 cups rice;
200g-300g carrots;
150g-200g onion;
200g fat or butter.
Cut the onion and carrots into thin strips.
Cut the lamb into small cubes and fry in a large skillet or pot (preferably cast-iron) in fat. When it is cooked, add the onion, then the carrots and fry together with the meat. Then add to this mixture four cups water and salt and pepper to taste. Bring to a boil.
Rinse the rice three or four times, then add to the pot with them meat and smooth over the top.
Close the lid tightly and cook for 25-30 minutes on very low heat.
Serve the plov in a dish with sides, with the lamb cubes on top. Sprinkle with sliced raw onions.