Sweet-sour lamb pulao

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

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
Supper
Main course
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