Name: Pilau Rice with Lamb or Goat
Yield: Serves 6
Cuisine: Norwegian
Ingredients: 50 g (2 oz) pine kernels, flaked almonds, cashew nuts or peanuts; 450 g (1 lb) basmati rice, rinsed and drained; 1 kg (2 lb 4 oz) lean lamb or goat, trimmed and cubed; 1 teaspoon salt; ½ teaspoon whole cloves; 3–4 garlic cloves, finely chopped; 150 ml (¼ pint) single cream; a big pinch of saffron strands, steeped in a little hot milk; a couple of fresh chillies, deseeded and chopped; 100 g (4 oz) unsalted butter; 1 onion, finely sliced; 1 teaspoon green cardamom pods; a couple of tablespoons of each of the following (mixed together) - ground nutmeg, ground cinnamon, ground cumin and ground coriander; ½ teaspoon cumin seeds; a couple of tablespoons of vegetable oil; 50 g (2 oz) sultanas or raisins; 2–3 bay leaves; 1 tablespoon grated fresh root ginger; 50 g (2 oz) crystallized fruit (e.g. pineapple); fresh coriander leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Despite the seemingly endless list of ingredients, this is a very simple dish to prepare. It is, after all, only an Indian-style paella. So, if you are making this dish for four or five friends it would be a good idea to invest in a paella dish (a shallow metal frying-pan 30–40cm/12–18 inches in diameter with small handles). Otherwise use a big wok or frying-pan with a lid - or a piece of foil.