Ingredients: |
Ingredients: ¼ cup olive oil
1 yellow onion, diced
2 lb lamb (boneless, or buy 2x if bone-in)
¼ tsp cinnamon
¼ tsp cloves
¼ tsp cardamom
½ tsp cumin
½ tsp garam masala (optional)
1 tsp salt
2 cups water
¼ c olive oil
2 carrots
1 tsp sugar
1 cup raisins
1 cup blanched almonds
2 cups basmati rice
1 tsp salt
2 cups water
1/8 tsp saffron (optional)
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Directions: |
Directions:1. Cut the lamb into bite sized cubes
2. In a heavy pot, fry the onions until golden brown
3. Add lamb and fry until browned
4. Add salt, spices, and 2 cups water. Mix well, cover and simmer over low heat until the lamb is tender. (A long slow simmer is important, the spices will infuse the meat and cut down on any ‘gamey’ flavor of the lamb).
5. Meanwhile, cut the carrots into toothpick-size pieces. Fry in ¼ cup olive oil with sugar until just tender. Remove from oil. Add raisins to the oil and fry until they swell up, remove from oil. Add almonds to the oil and lightly brown, remove and set aside. (Retain the oil).
6. Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt, saffron (optional) and water. The recipe says water should 2 inches over the top of the rice but obviously that would depend on the size of your pot, I think I did have to add more than 2 cups of water, though. If you wanted to be more precise you could measure the lamb stock and add enough water to make 4 cups for each 2 cups of rice. Add the oil that was used to cook the carrots. Cover and simmer until the rice is done, about 20 minutes.
7. Put the rice in an oven safe casserole. Place lamb on top of rice. Cover and cook at 300 degrees for about 20 minutes.
8. Serve by placing the lamb on a serving platter. Cover it with the rice, and top it with the carrots, raisins, and almonds. |
This recipe for Quabuli Pilau (Afghan Lamb dish) is from