Sauté the onions in a heavy covered pan over low heat. This is where you'll find many differences in technique: some cooks like to brown the onion to give more flavor to the rice and cooking oil.
Cut the lamb into small cubes; sear it with the onions and cook gently until done. Watch that it doesn't stick to the bottom. If necessary, add a little water, but no more than 60-100 ml (1/4-1/3 cup) at a time until the meat is tender. Season with salt and pepper. Drain and keep hot.
Meanwhile, rinse the rice in several changes of water: this is the secret to obtaining fluffy distinct grains of rice and a plov with a nice texture; otherwise it will be heavy and sticky.
Add the carrots to the zirvak - the name given to the oil-onion-meat mixture - and cook for about 10 minutes. Drain and set aside.
Sprinkle the rice into the zirvak. Shake the pot to mix and allow the grains to be moistened with the liquid. Add the spices. Pour in the boiling water. The water should cover the rice by about 3 cm (1 1/2"). Bring to a boil. Reduce the heat, cover and cook over low heat for 20 minutes or until the rice is cooked.
Place all the ingredients in the kazanchik without mixing. Let rest for about 10 minutes with the heat off. Serve hot.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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