Uzbek Lamb and Rice

A friend of a friend, Momen Abdullayof, taught me to use slightly less water than the 2:1 ratio, forcing the rice to suck moisture from alternative sources: sauteed lamb fat, fried onions, lamb bone, seared meat bits, sauteed carrot flecks, raisins, and a head of garlic left whole. Click at right for the full story, recipe, how-to-photos, and the shocking results of an American classroom’s taste test.

Photo: Tiffany Converse Photography