Kabuli Pulao with Lamb, Carrots, and Raisins

Name: Kabuli Pulao with Lamb, Carrots, and Raisins
Total time: 155 min
Ingredients: 400 g basmati rice, soaked and rinsed; 2 teaspoons cumin seeds (substitute half with black caraway seeds if available); 5 green cardamom pods; 1 black cardamom pod; 4 whole cloves; 5 cm cinnamon stick; 80 ml avocado oil or sesame oil, plus extra as needed; 700–900 g lamb shank with bone, cut into large pieces; 1 large yellow or Vidalia onion (350 g), quartered and thinly sliced; 4 garlic cloves, finely grated; 1 1/2 teaspoons fine sea salt, or to taste; 1 teaspoon ground black pepper; 1 litre water (plus more as required); reserve 825 ml broth; 70 g whole raw almonds, soaked and peeled; 250 g carrots, shredded; 160 g raisins, soaked for 30 minutes; 2 tablespoons granulated sugar; 1 teaspoon sugar, for sautéing carrots and raisins; 1/2 teaspoon ground cardamom, for sautéing carrots and raisins; Ghee, as desired for added richness

yummygusto.com

Tender lamb, spiced rice, caramelized carrots, raisins, and almonds create a signature Afghan dish with rich flavor.

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