Plov with Lamb and Rice

Method

1. Heat oil in a pot, add onion and sauté until golden.
2. Add carrots and lamb, cook for 5 minutes.
3. Stir in rice and 2 cups water, bring to a boil.
4. Simmer for 15 minutes, then let rest for 10 minutes.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.