Lamb Pilau

Name: Lamb Pilau
Ingredients: 1½ cups raw rice; bouquet garni: 1 bay leaf, 4 whole cloves, ¼ tsp. ginger, ¼ tsp. cinnamon, 3 or 4 cracked cardamom seeds (or substitute an inch of lemon peel for this expensive spice), all tied together in a cheesecloth bag; 2 Tbsp. chopped fresh parsley (optional); bouquet garni: 1 bay leaf, 4 whole cloves, ¼ tsp. ginger, ¼ tsp. cinnamon, 3 or 4 cracked cardamom seeds (or substitute an inch of lemon peel for this expensive spice), all tied together in a cheesecloth bag; bouquet garni: 1 bay leaf, 4 whole cloves, ¼ tsp. ginger, ¼ tsp. cinnamon, 3 or 4 cracked cardamom seeds (or substitute an inch of lemon peel for this expensive spice), all tied together in a cheesecloth bag; bouquet garni: 1 bay leaf, 4 whole cloves, ¼ tsp. ginger, ¼ tsp. cinnamon, 3 or 4 cracked cardamom seeds (or substitute an inch of lemon peel for this expensive spice), all tied together in a cheesecloth bag; bouquet garni: 1 bay leaf, 4 whole cloves, ¼ tsp. ginger, ¼ tsp. cinnamon, 3 or 4 cracked cardamom seeds (or substitute an inch of lemon peel for this expensive spice), all tied together in a cheesecloth bag; 1 cup water or chicken or beef broth; 1 cup water or chicken or beef broth; bouquet garni: 1 bay leaf, 4 whole cloves, ¼ tsp. ginger, ¼ tsp. cinnamon, 3 or 4 cracked cardamom seeds (or substitute an inch of lemon peel for this expensive spice), all tied together in a cheesecloth bag; bouquet garni: 1 bay leaf, 4 whole cloves, ¼ tsp. ginger, ¼ tsp. cinnamon, 3 or 4 cracked cardamom seeds (or substitute an inch of lemon peel for this expensive spice), all tied together in a cheesecloth bag; 1 large onion, chopped; salt and pepper; 1 cup water or chicken or beef broth; 1 clove garlic, minced; 2 Tbsp. oil or fat (butter or margarine); 2 Tbsp. oil or fat (butter or margarine); 2 Tbsp. oil or fat (butter or margarine); salt and pepper; 4 meaty lamb shanks, well trimmed and cut short; 2 Tbsp. oil or fat (butter or margarine)

Preparation info

Serves
4-6

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

In the preceding recipe, the basic pilau, pilaf, or, in swamp dialect, “perlow,” is described. However, most people really do expect a bit of meat, fish, or what-have-you in anything billed as a “pilau.” Lamb shanks, scantily fleshed though they are, furnish enough flavor and substance to make a main dish of the pilaf.

Ingredients

4 meaty lamb shanks, well trimmed and cut short
2 Tbsp. oil or fat (butter or margarine)

Main course
Gluten-free

Method

Sear the lamb shanks in the oil or butter or a mixture of the two. Salt and pepper them as you turn them to brown. Remove the lamb while you sauté the onion and garlic in the same pan. When they are limp and golden, pour off any excess grease and return the lamb shanks to the pan. Add the water or broth and the spice bag, bring to a simmer, and braise slowly, covered, for about 3 hours, or unti