Lamb pilau

Lamb pilau

By
From
Encyclopedia of Food and Cookery
Serves
6

An old and traditional Middle Eastern recipe. If liked, the spices can be tied in a muslin (cheesecloth) bag and removed before serving. The spices enhance the look of the finished dish; put them to one side when serving or eating.

Ingredients

Quantity Ingredient
90g ghee or butter
1 shoulder of lamb, boned, trimmed of excess fat and cubed
1/2 cinnamon stick
12 cloves
5 black peppercorns
6 cardamom pods, bruised
1 teaspoon salt
freshly ground black pepper
1.5 litres water
200g long-grain rice
2 onions, sliced
60ml oil or ghee
30g slivered almonds, toasted

Method

  1. Heat half the ghee or butter in a frying pan and brown meat cubes. This is best done in 2 batches (do not overcrowd pan or you will get a stewed result). Place in a large flameproof casserole or saucepan. Add spices, salt, pepper and 250 ml water. Cover and cook gently for about 30 minutes or until meat is tender.
  2. Rinse rice well and drain. Heat remaining ghee or butter in a saucepan, add rice and cook, stirring, for about 5 minutes. Add remaining water, bring to the boil and cook for 8–10 minutes. Make 3 or 4 holes in rice with handle of a wooden spoon. Place cooked meat on top of rice with about 190 ml of the meat juices. Cover and cook gently for about 15 minutes.
  3. Meanwhile, fry onions in oil or ghee until pale golden and slightly crispy (but do not burn). Fork meat through rice to mix and fluff up rice. Turn onto heated platter and top with fried onion rings and toasted slivered almonds.
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