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Kabuli palaw

Name: Kabuli palaw
Total time: 100 min
Yield: Serves 6
Ingredients: 800 g Lamb; 3 tbsp Olive oil; 2 Onion; 800 ml Stock; 3 Carrot; 80 g Raisins; 400 g Rice; 1 tsp Cumin; 4 pods Cardamom; 40 g Almonds; 40 g Pistachios

Preparation time: 1 h 40
Servings: Serves 6

Ingredients

Serves 6

Lamb — to buy800 g
Olive oil — to buy3 tbsp
Onion — to buy2
Stock — to buy800 ml
Carrot — to buy3
Raisins — to buy80 g
Rice — to buy400 g
Cumin — to buy1 tsp
Cardamom — to buy4 pods
Almonds — to buy40 g
Pistachios — to buy40 g

Preparation

Brown the lamb pieces in oil with the onion, 6-8 minutes until well coloured, then cover with broth and simmer covered 1 hour until the meat is tender.
Meanwhile, cut the carrots into thin sticks and cook them 5 minutes in a little oil with the raisins until tender and lightly caramelised.
Remove the lamb from its broth, set aside. Add the rinsed rice to the broth flavoured with cumin and cardamom, cook covered on very low heat 18 minutes.
Spread the rice on a platter, place the lamb on top, cover with the caramelised carrots and raisins, sprinkle with almonds and pistachios.
Serve hot: this sweet-savoury mix of carrots and raisins is the signature of kabuli palaw.