Lamb Pilau with Yogurt Recipe
Indian Recipes

Ingredients:

1 lb/500 g
6
8
4
1 tsp/5 g
1 in/21/2 cm
1 tbsp/15 g
2
5 cups/2 pints/1.2 liter
2 tbsp/30 ml
1
2 tbsp/30 g
2 cloves
2 cups/1 lb/500 g
1/2 tsp/2.5 g salt

lean boneless leg lamb, cubed
cloves
black peppercorns
green cardamom pods
cumin seeds
cinnamon stick
coriander seeds
small red chili peppers
water
ghee or oil
onion, minced
grated fresh root ginger
garlic, crushed
basmati rice, soaked for 30 minutes
salt
lemon wedges to garnish
yogurt to serve

Method:

1. Put lamb cubes in a saucepan. Tie cloves, peppercorns, cardamom pods, cumin seeds, cinnamon, coriander seeds and chilies in a piece of cheesecloth and add to the pan with the measured water.

2. Bring to the boil, lower the heat, and simmer for 4o minutes or until meat is very tender. Strain, reserving lamb cubes and broth. Discard the spice bag.

3. Heat ghee or oil in a large frying pan, add onion, ginger, and garlic, and fry for 2 minutes, stirring frequently.

4. Add lamb cubes, stirring to coat them in the spices. Cook for 10 minutes, until golden-brown.

5. Meanwhile, drain rice and transfer to a large saucepan. pour in enough of the reserved broth to cover the rice by about 11/2 in/4 cm. Add the salt. Bring to the boil, cover, lower the heat, and cook for 10-15 minutes or until rice is almost tender and most of the broth has been absorbed.

6. Add rice to meat mixture in pan; fork through lightly. Cover tightly and cook over very low heat until rice is tender, adding more broth if necessary. Garnish with lemon wedges and serve with yogurt.

Serves 4-6