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Countess Morphy

Lamb Pilaw

Biriani

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Preparation info
    • Difficulty

      Easy

Appears in
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Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Left-over cooked lamb can be used for this dish, but it is better made from uncooked lamb.

Ingredients

  • Pieces of lamb, about 2 inches in length, taken from the leg, the same ingredients as in recipe for Pulao.

Method

Boil the lamb in water till tender, with 2 or 3 sliced onions, and a little ginger and salt. When done, remove the pieces of lamb and simmer the stock till reduced to a sufficient quantity

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