Afghan lamb pilaf (Kabuli pulao)
Served
in the centre of the table, this dish is a complete meal and needs
little else but bread and a good appetite.
Ingredients
- 200 mlvegetable oil
- 1onion, chopped
- 800 glamb leg or shoulder, on the bone, chopped into 6 cm pieces
- 1 tbspcrushed garlic
- 2 tbspsalt
- 2 litres(8 cups) water
- 75 g(⅓ cup) white sugar
- 2 tspgaram masala (made from ground cloves, bay leaves, cardamom and cinnamon)
- 1½ tspfreshly ground cardamom
- 1 kgsella basmati rice, soaked in cold water for 4 hours or overnight
- 250 gcarrots, peeled and cut into batons
- 75 gsultanas
- 75 gmixed slivered almonds and pistachios, to garnish
