Lamb Pilau

Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds lean lamb shanks
  • ½ cup yoghurt
  • teaspoons salt
  • 2 tablespoons butter
  • 4 whole cardamom pods
  • 6 whole cloves
  • 1 cinnamon stick (2 inches long)
  • ¼ teaspoon caraway seeds
  • 1 bay leaf
  • 2 cups uncooked rice
  • ½ cup (one 4-ounce can) mushrooms


    1. Trim off all excess fat from the lamb shanks. Marinate the meat in the yoghurt for thirty minutes. Add two cups cold water and one teaspoon of the salt. Cover and simmer for three hours.

    2. Cool the meat and stock. Trim all lean meat from the bones. Discard the bones and reserve the meat.

    3. When stock is cold, lift off all the hardened fat and discard it. Add enough water to the stock to make four cups. Reserve the stock.

    4. Melt the butter in a four-quart saucepan. Tie the spices in a cheesecloth bag and add to the butter. Sauté for two minutes.

    5. Put the rice in the saucepan and cook, stirring, for three to four minutes. Add the reserved stock, the remaining salt, the reserved meat and the mushrooms.

    6. Cover the saucepan. Bring the liquid to a boil and boil for fifteen minutes, until the rice is tender and the grains stand apart. Do not stir. Lift out the spice bag and discard. Serve the pilau hot.