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

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

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