Cumin Lamb Pilaf with Carrots and Herb Yogurt

Cumin-laced lamb browns in its own fat, then steams with basmati and sweet carrots under a cool dill yogurt. It echoes caravanserai hospitality on the Samarkand roads in Sesame on the Tandyr Lip, c. 1420.

Serves 4

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Ingredients

• 2 cups basmati rice
• 1 lb lamb shoulder
• 4 medium carrots
• 1 large onion
• 4 tbsp lamb fat
• 2 tsp cumin seeds
• 1 1/2 tsp salt
• 1 cup plain yogurt
• 1/4 cup fresh dill
• 3 cups water

Instructions

1. 1Cut lamb into bite-size pieces. Heat lamb fat in a heavy pot over high heat, brown lamb with cumin seeds and sliced onion.
2. 2Add julienned carrots and cook 5 minutes. Stir in rice, salt and water, bring to boil.
3. 3Reduce to low, cover tightly and cook 20 minutes until rice is tender and liquid absorbed.
4. 4Mix yogurt with chopped dill. Fluff pilaf and serve with a generous spoonful of herb yogurt.