Afghani lamb pulao from Summers Under the Tamarind Tree: Recipes and memories from Pakistan by Sumay

Name: Afghani lamb pulao from Summers Under the Tamarind Tree: Recipes and memories from Pakistan by Sumay
Total time: 105 min
Ingredients: 1 large red onion, finely chopped; 150 ml/5 fl oz/⅔ cup vegetable oil; 3 tsp crushed garlic; 4 tsp grated ginger; 400 g/14 oz lamb leg or shoulder, on the bone, cut into 7.5-cm/3-inch pieces; 1 tbsp salt, more to taste; 1 litre/1¾ pints/4 cups water; 70 g/2½ oz/⅓ cup caster (superfine) sugar; 300 g/10½ oz/1⅔ cups basmati rice; 2 tsp garam masala (make fresh by grinding together 1 tsp each of cloves, green cardamom pods, 4 bay leaves and 1 cm/½-inch cinnamon stick); 1 tsp freshly ground cardamom; 70 g/2½ oz/scant ½ cup sultanas (golden raisins) or raisins; 20 g/¾ oz carrots, peeled and cut into thin batons (sticks); handful of blanched almonds

app.ckbk.com

Pakistan is home to many Afghan immigrants, and their cuisine is popular. This flavour-rich rice is made with meat stock and fragrant ground cardamom – and sweet-sour carrots and raisins lace each...

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Ingredients

1 large red onion, finely chopped
150 ml/5 fl oz/⅔ cup vegetable oil
3 tsp crushed garlic
4 tsp grated ginger
400 g/14 oz lamb leg or shoulder, on the bone, cut into 7.5-cm/3-inch pieces
1 tbsp salt, more to taste
1 litre/1¾ pints/4 cups water
70 g/2½ oz/⅓ cup caster (superfine) sugar
300 g/10½ oz/1⅔ cups basmati rice
2 tsp garam masala (make fresh by grinding together 1 tsp each of cloves, green cardamom pods, 4 bay leaves and 1 cm/½-inch cinnamon stick)
1 tsp freshly ground cardamom
70 g/2½ oz/scant ½ cup sultanas (golden raisins) or raisins
20 g/¾ oz carrots, peeled and cut into thin batons (sticks)
handful of blanched almonds