Pilav with Lamb and Raisins

Method

1. Brown lamb in a pot. Add onion, garlic, and spices. Sauté for 3 minutes.
2. Add rice, raisins, and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Let rest for 5 minutes before serving.
4. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.