Sweet-sour lamb pulao

Name: Sweet-sour lamb pulao
Yield: Serves up to 4
Cuisine: India
Ingredients: 2 tsp ground coriander; 1 tsp ground black peppercorns; juice of 3 limes; 6-7 tbsp ghee or rapeseed oil; 1/2 tsp saffron threads; 1 tsp coriander seeds; 1 tsp garam masala; 3-4 tbsp ghee or rapeseed oil; 2 bay leaves; 4-6 cloves, coarsely ground; 2 tsp chilli powder; 100 ml whole milk; 11/2 tsp chilli powder; 2 black cardamom pods, crushed; 100 ml meat stock; 3 tbsp toasted coconut; 1 tsp ground cinnamon; 1/2 tsp crushed anise seeds; 1 onion; 1/2 tsp cumin seeds; 2 tbsp orange flower water; 100 g caster sugar; 3 tbsp raisins; 1 tsp grated root ginger; 1 tsp crushed garlic; 1/2 tsp ground mace; 500 g shoulder of lamb, cubed; 350 g basmati rice; 3 tbsp slivered pistachios; 120 g yogurt

Preparation info

Serves up to
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

One of the oldest recorded types of pulao, with a wonderful combination of sweet and sharp. It’s the most complicated rice dish in this book, but all the elements can be made ahead, making the day itself simply an assembly job.

Ingredients

For the Meat

500 g shoulder of lamb, cubed
1 tsp coriander seeds
1/2

Asia
India
Main course
Supper
Gluten-free

Method

Put the meat in a saucepan, cover with water, add a pinch of salt and bring to the boil. Skim, and simmer for five minutes. Drain the meat and rinse. Place the coriander and cumin seeds in a dry frying pan over a medium heat. Stir until they smell aromatic, then grind to a powder. Roughly chop the onion, then place in a blender and process to a paste. Return the meat to the rinsed-out saucepan