Categories: Pilaf, Main dish 
      Yield: 12 servings 
  
    3/4 c  Oil 
      5 sm Onions, diced 
      1 lb Lamb leg meat, cubed 
      4 lg Carrots, cut into julienne 
           Water 
     12    Garlic heads 
      5 c  Rice, soaked in 5 changes 
           -of water and drained 
      1 t  Salt 
      1 t  Ground cumin 
      1 t  Ground red pepper or cayenne 
  
  This is recently invented Central Asian pilaf, dating from just after 
  World War II. At first popular among teahouse pilaf cooks in eastern 
  Uzbekistan, it's now cooked all over that country. Most people squish 
  out the mild cooked garlic from the whole cloves and use it as a 
  sauce for the pilaf. From "Plovy na Liubol Vkus" by Karim Makhmudov. 
   
  Put oil in large pot, add onions and saute over medium heat until 
  light brown. Add meat and stir until browned. Add carrots and 5 cups 
  water, and cook over medium-high heat until meat is tender, about 7 
  minutes. Mix whole heads of garlic into stew and sprinkle rinsed rice 
  over. Add 8 cups water, taking care not to disturb layering of rice 
  and stew, and boil uncovered until rice absorbs water, about 40-45 
  minutes. 
   
  When rice is done, heap rice in pot, cover, reduce heat to minimum, 
  cover pot and steam 25-30 minutes. Serve 1 head garlic with each 
  portion of pilaf. Makes 10-12 servings. 
   
  Each of 10 servings contains about: 569 calories; 278 milligrams 
  sodium; 22 milligrams cholesterol; 19 grams fat; 85 grams 
  carbohydrates; 15 grams protein; 1.08 grams fiber.