Uzbek-style Rice Pilaf

Ingredients

 * 2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)
 * 2 tablespoons olive oil
 * 2 large onions, julienned
 * 3 large carrots, julienned
 * 2½ cups raw rice
 * 4½ cups boiling water
 * 1 teaspoon adzhika, or crushed red pepper
 * 3 teaspoons salt
 * ⅛ teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes
 * freshly ground black pepper, to taste
 * raw onion, sliced paper-thin

Directions

 * 1) Cut the lamb into chunks.
 * 2) Heat the oil over high heat in a large dutch oven, then stir in the lamb and brown on all sides.
 * 3) Remove to a plate and keep warm in a 200 degree oven.
 * 4) Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary.
 * 5) Cook over medium heat for 10 – 15 minutes until tender but not browned.
 * 6) Return the lamb to the pot and add the raw rice.
 * 7) Cook, stirring, for 5 minutes or until the rice begins to turn golden brown.
 * 8) Then pour in the boiling water, stirring to mix well.
 * 9) Add the adzhika (or red pepper), salt, saffron tea and black pepper.
 * 10) Cover and cook over low heat for 20 minutes, or until rice is done.
 * 11) Serve liberally garnished with paper-thin slices of raw onion.