Pour in a cauldron vegetable oil, heat it in the fire, the willingness of the oil to check the lamb leg to put it in oil and wait for oil around the legs start to sizzle and bubble. Once the oil is heated, put chopped pieces of lamb (preferably young), fry until Golden brown, add roughly chopped onions and also fry.

Then spread the carrot (better, of course, cut into strips, but I RUB on a coarse grater), sprinkle top with spices - cumin, seasoning for pilaf (if a seasoning has no Barbaria, then them too), salt, pepper, and in any case not stir. Waiting for the carrots lightly browned.

Then spread carrots on top of rice (rinsed), level, fill with boiling water (better to do it on the spatula, so as not to disturb the layer of rice). The water should be above the rice at the height of phalanx of finger (the height of the water layer check eye, your finger in boiling water stick is not necessary - it's a humor). As soon as the water boils around the cauldron stick whole head of garlic, removing the first covering layer and cover the cauldron. Leave the risotto to simmer for embers 40-50 minutes.

Open the lid, inhale the divine smell of the pilaf and put it on plates! (I stirred in the cauldron, probably, it is wrong, plov it is necessary to turn on a dish, but where can I get this dish?) Bon appetit!