Mutton rice pilaf

Thinly slice the purple onion, add 5 tablespoons of vegetable oil to a stock pot and stir the onion over medium heat until golden brown, starting high while the onion still has moisture and lowering the heat as the colour darkens.

Add the two whole garlic bulbs.

Add the bone-in lamb and the carrots and keep mixing over medium heat for 2 minutes.

Add the salt, cumin seeds, sweet paprika and ground black pepper.

Boil 4 cups of water in an electric kettle and pour it into the pot so the liquid immerses all the ingredients.

Turn the heat to the lowest and simmer the lamb for one and a half hours or until fork tender.

Meanwhile wash the rice several times and soak it in clean water for one hour.

Pour all the broth into a measuring cup, leaving the meat and carrot behind; you want about 2 cups, so add water or reduce the broth to reach it.

Take out the garlic bulbs, drain the rice thoroughly, add it to the pot and spread it out evenly, then pour the broth back in.

Lid the pot, keep the heat at the lowest and cook the rice for 20 minutes.

Smash the soft garlic into a paste and pick out the peels; mix the paste through the rice and fluff the grains.