Instructions: Heat the oil in a frying pan preferably a large, round and thick-bottomed casserole - over medium heat for about 7 minutes, until smoke starts forming. Add the bare lamb bone to the oil, let it brown on all sides and remove. Turn up the heat to high and add the rest of the lamb and remaining bones and brown, stirring frequently for about 10 minutes. Add the carrots and onions, stir well, and cook for about 10 minutes more over high heat while stirring, until the onions are slightly coloured. Add salt and spices and half a cup of water and stir. Bring to a boil, reduce the heat to medium low, cover and simmer for about 25 minutes until the meat is tender. Flatten the surface of the meat mixture with a large slotted spoon. Pour the rice evenly over the meat, and bury the garlic bulb in it. Flatten the surface of the rice. Place a heavy plate over the rice and add the boiling water in a steady stream (Placing a plate over the rice will ensure that the rice and meat will not mix while you pour in the water). Remove the plate carefully, turn up the heat to high and let the water boil vigorously until it all evaporated - about 15 to 20 minutes. Make a mound of the rice and put 6 to 7 holes in it with the back of wooden spoon. Reduce the heat to very low, cover the pot tightly and let the plov steam for about 20 to 30 minutes until the rice is tender. Remove from the heat and leave covered for about 10 minutes. To serve, spread the rice on a large serving platter and arrange meat, vegetables and garlic in a mound over it. Serve with cherry salad or tomato, onion and pepper salad.

This originally Uzbek dish is popular in the whole of Central Asia. In the Central Asian region, a large bowl is prepared each morning in places such as the market. This is a recipe for authentic Tashkent Plov from Uzbekistans capital.

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