Tatar halyk ashlars 
Saryk itennen pylau (Lamb pilaf) from Oksana Gilmanova. Thanks for the recipe and photo!
for 600 g lamb:
200 g
1-2 large onions
1 large carrot
50 g raisins
50 g dried apricots
salt
pepper
Cooking:
Rinse the lamb pulp and cut into cubes or strips weighing about 40 gr. Then put the meat in a frying pan heated with oil and fry until golden brown.
In a separate pan, fry the chopped carrots and onions.
Put the fried meat with fried vegetables in a saucepan, salt, pepper, add broth or water, bring to a boil.
Add washed rice, if you need to add more broth, cover and simmer until tender.
If during the cooking process the liquid has all evaporated, use a rolling pin to make indentations in several places and pour broth or water into these indentations and continue to cook until tender. At the end of cooking, add raisins, dried apricots or prunes steamed in boiling water the pilaf the finished pilaf on a dish without stirring and serve hot.
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