- 1 pound of carrots.
- 1 head of garlic
- 4 to 5 medium yellow or white onions
- 1 – 1½ lbs of beef
- rice (not "Minute" rice, it is too dry)
- vegetable oil
- Chop the onions, fairly small (but not minced).
- Cut the carrots into slivers.
- The slivers should be about 3 inches long and only ⅛ of an inch wide.
- Cut the meat into 1 to 2-inch cubes.
- Find a big, heavy pan/pot. Turkmen use a heavy pot called a cazan. Now, you must heat the oil in the pot. The amount of oil you use will depend upon the size of the pan you use. But it is recommend that the oil be about 1 centimeter.
- Drop one little piece of your chopped onion in the oil, and turn on the burner to medium.
- When the onion turns black, remove it with a fork.
- Add the meat and the whole garlic cloves.
- Cook the meat and garlic until the meat starts to turn a nice "roasted"-looking brown, stirring occasionally.
- Add the onions to the meat and oil.
- Cook 5–6 minutes, stirring occasionally.
- Add the carrots to the mixture and cook until tender, stirring occasionally.
- Add a couple teaspoons of salt (or you can add the salt later, to taste).
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