Plov

Heat the olive and vegetable oils in a large heavy-bottomed skillet over medium-high heat until the oil begins to smoke.

Add the lamb and cook for 10 minutes, stirring frequently.

Add the carrots and onions and cook for 10 minutes stirring frequently until the onions are soft and beginning to brown.

Add the hot and sweet paprika, turmeric, cumin seeds and salt. Mix well then add the 1/2 cup measure of water. Stir well and bring to a boil. Reduce the heat to medium low, cover and simmer for 25 minutes or until the meat is tender.

Press the meat down in the pan with a spoon. Evenly pour the rice over the top of the meat and bury the head of garlic in the middle. Flatten the top of the rice with a spoon so it is even.

Place a heavy plate over the top of the rice and add the boiling water over the top. The plate keeps the ingredients from shifting while you add the water as you want this to cook in layers.

Carefully remove the plate. Increase the heat to high and let the water boil for 15-20 minutes.

Make a mound of the rice and press 7-8 holes in it with the end of a spoon. Reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and let it steam for 20-30 minutes until the rice is tender.

Remove the pan from the heat and let sit, covered, for 10 more minutes.

To serve, remove the garlic head from the middle of the rice.

Spread the rice on a large platter. Arrange the meat and vegetables around it. Squeeze the roasted garlic from the head and add that to the platter. Serve immediately.