Kabuli Palau

Ingredients:

  • 500g lamb shoulder or leg, cut into large chunks
  • 450g basmati rice
  • 2 large carrots, julienned
  • 100g raisins
  • 1 large onion, finely sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt, or to taste
  • 750ml water, for cooking the lamb
  • 4 tablespoons vegetable oil
  • 50g slivered almonds (optional, for garnish)
  • 3 tablespoons sugar (for the carrots and raisins)

Method:

  1. Prepare the Lamb:

    • In a large pot, heat half the vegetable oil over medium heat. Add the onions and garlic, sautéing until they are golden.
    • Add the lamb, salt, and all the ground spices. Brown the lamb pieces on all sides.
    • Pour in enough water to cover the lamb. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 to 1.5 hours, or until the lamb is tender.

  2. Cook the Rice:

    • While the lamb is cooking, rinse the basmati rice until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.
    • In a separate large pot, bring water to a boil and parboil the drained rice for about 5-6 minutes, then drain.

  3. Caramelize Carrots and Raisins:

    • In a small pan, heat the remaining oil and add the sugar, stirring until dissolved.
    • Add the julienned carrots and raisins, and sauté until they are softened and caramelized.

  4. Layer the Dish:

    • In the pot you cooked the lamb, spread half of the cooked rice over the lamb and meat juices.
    • Spread the caramelized carrot and raisin mixture over the first layer of rice, then cover with the remaining rice.

  5. Steam the Pulao:

    • Cover the pot with a tight lid. You can seal the edges with a cloth or aluminum foil to trap the steam.
    • Cook on low heat for about 20-30 minutes to allow the flavors to meld and the rice to finish cooking in the steam.

  6. Serve:

    • Gently mix the layers before serving to distribute the carrots, raisins, and meat throughout the rice.
    • Garnish with slivered almonds if desired.