Afghan Qabili Pulao

Ingredients

• 800g lamb shoulder, cubed
• 3 cups basmati rice, soaked 30 min
• 2 onions, sliced
• 2 carrots, julienned
• 100g raisins
• 100g blanched almonds, slivered
• 1 tbsp ground cardamom
• 2 tsp ground cumin
• 1 cinnamon stick
• 1 tsp salt
• 5 tbsp oil
• Sugar

Instructions

1. Brown lamb with onion in oil; add 1 litre water; simmer 75 min until very tender; reserve broth.
2. Caramelise carrots in 2 tbsp oil with 1 tsp sugar until darkened; lift out.
3. Plump raisins in hot water briefly.
4. Toast almonds.
5. Drain rice; parboil 5 minutes in salted water; drain.
6. In a heavy pot: layer lamb, rice, drizzle with reserved broth.
7. Cover; cook on low 25 min.
8. Top with carrot, raisins and almonds.

Serving suggestions

• Serve at family gatherings.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions