Kabuli Pulao (Spiced Lamb Pilaf) - Bulk Recipe

Recipe thanks to the Cooking for Change! program.

Serves: 15

Ingredients

• cup vegetable oil
• onions chopped (2kg)
• 1.5kg boneless lamb, cut into 2 cm cubes
• 1½ tsp garam masala
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 1 tbsp salt (add less or more to taste)
• 120g slivered almonds
• 1kg carrots cut into matchsticks
• 300g seedless raisins
• 6 tsp sugar
• 2 kg basmati rice

Method

1. Peel and dice the onion
2. Cut the lamb into 2cm cubes
3. Heat the oil in a large pot and sweat the onion (soften without browning) for approx. 15 minutes. Remove from the pan.
4. Add the lamb to the pan and fry until brown.
5. Add the spices to the pan (garam masala, cardamom and cinnamon) and the pepper and salt and stir for a minute.
6. Add 4-5 cups water and simmer for one hour.
7. While the meat is cooking: Toast the almonds in a clean dry frying pan until golden. Remove from pan and set aside.
8. Peel and cut the carrot into julienne (matchstick) strips. Fry in oil, stirring often, until lightly coloured.
9. Add the raisins to the pan and continue to cook stirring, until raisins become plump.
10. Sprinkle sugar into the pan and set aside.
11. Wash the rice at least 4 times and drain well. Cook in the rice cooker.
12. To serve:

• Place the rice on a platter
• Pour most of the meat sauce over the rice
• Top with the meat, carrot/raisin mix and remaining sauce, top with almonds