Turkmen Plov

Ingredients

• Oxtails
• Soft beef meat
• Lamb tail fat
• Onions
• Carrots (yellow & orange)
• Garlic (full head)
• Rice
• Salt, pepper, chili powder/red chili, cumin
• Chickpeas
• Water

Instructions

1. 1
   Render the lamb tail fat in a preheated kazan (Uzbek style Cauldron), the fat pieces will melt and give off the oil that will be used for cooking.
2. 2
   Fry ox-tails from all the sides and take them out. Add in sliced onions and fry until golden brown.
3. 3
   Add in the beef and the fried ox-tails | keep frying and letting the meet and onions mix and get soft | add in very little pre-sliced carrots and some cumin (for aroma). After about 10-15 mins, add in the carrots.
4. 4
   Once the carrots are half-soft, add hot water to cover all the ingredients. Let all of that simmer for an hour or so (or until the ox-tails are soft). Add salt, pepper, chili, and cumin seeds.
5. 5
   While "zirvak" which is the above "soup" is simmering, prep the rice by rinsing it no less than 7 times. After, we check the meat and it' tender, taste the salt level, and add the garlic and chickpeas.
6. 6
   Then add rice. Once all the water is absorbed in rice and is evaporated, and the rice is almost done, turn the stove off, and let it "steam."
7. 7
   Once the rice is done, it's all ready to be served. Serve with a salad (tomatoes and red onions).