Sweet-sour lamb pulao

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

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