Plov with Carrots and Lamb

Method

1. In a pot, heat olive oil, add onion, carrots, cumin, turmeric, salt, and pepper. Sauté for 3 minutes.
2. Add lamb and cook until browned on all sides. Add water and bring to a boil.
3. Reduce heat, cover, and simmer for 40 minutes or until lamb is tender.
4. Add rice, stir, and cook for 15 minutes. Serve hot.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.