Uzbek Pilaf

Add 1/2 cup olive oil and 2 tablespoons of butter into the pot.

Add the onions and sauté until caramelized.

Add the diced lamb and cook until it releases and reabsorbs its juices.

Add the carrots; Sauté the carrots for about 20 minutes, stirring occasionally.

Add the rice and mix gently with the vegetables.

Add 4.5 cups of hot water, salt, and black pepper.

Place a whole garlic bulb in the center and press it lightly into the mixture

Cover the lid and cook on low heat for 15 minutes.

Once cooked, remove from heat and serve.