Pilaf is classical Asian dish and to make it right is real art.
Slice onion and put it on the bottom of a well-heated cauldron and fry until light golden. Slice meat and fry with onion. Add juliienned carrot, salt, pepper and stew. Wash rice under running water and put evenly on meat layer (1 cup rice - 1 1/2 cup water). Bring to boil, making holes to let air get out. Put finely chopped dried apricots, cover and cook, not stitting, on low heat for an hour. Take off from the heat, cover warm and leave for 15 minutes. Stir carefully and serve on a large dish.
600 g lamb, 3 tb fat, 4 ea onion, 5 ea carrot, 1 c dried apricots, 1 c rice, 1 1/2 c wayer, salt, pepper.
