Fennel and Cumin Kazakh Plov with Lamb and Barley

Method

1. Just before simmering the plov, stir in the fennel seeds and cumin into the pot.
2. Dice lamb, sauté with oil until browned.
3. Add chopped onion, carrots, and barley, stir.
4. Add water, salt, and pepper, simmer 30 minutes.
5. Stir in dill before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.