Afghani Lamb Pilaf Rice

Afghani Lamb Pilaf Rice


  • 200 ml vegetable oil
  • onion, chopped
  • 800 g Lamb leg or shoulder, on the bone, chopped into 6 cm pieces
  • 1 tbsp Crushed garlic
  • 2 tbsp Salt
  • 2 litres (8 cups) Water
  • 75 g (1/2 cup) White sugar
  • 2 tsp Garam masala (made from ground cloves, bay leaves, cardamom and cinnamon)
  • 1½ tsp Freshly ground cardamom
  • 1 kg Sella Basmati Rice, soaked in cold water for 4 hours or overnight
  • 250 g Carrots, peeled and cut into batons
  • 75 g Sultanas
  • 75 g mixed slivered almonds and pistachios to garnish


Heat 50 ml of the oil in a large frying pan over medium-high heat and cook the onion for about 8 minutes, or until it gets golden. Add the lamb, garlic and 1 tbspn of the salt and cook for about 10 minutes, or until lamb gets well browned from all sides. Add the water, reduce heat and cook, skimming surface occasionally, for 1½ hours, or until lamb gets tender. Remove lamb from pan and set aside. Reserve the stock.

Over medium hea,t place half of the sugar in a hot, dry saucepan. Cook, shaking pan, for about 6 minutes or until sugar gets caramelised. Carefully add 250 ml (1 cup) of reserved stock, the remaining salt, 1 tsp of garam masala and a pinch of cardamom. Bring to the boil, then remove from heat and set aside.

Drain the soaked rice. Cook in a large saucepan of boiling water for around 5 minutes, or until it gets almost cooked. Drain and return to pan. Pour over the caramelised sugar mixture, add cardamom nad a pinch of garam masala and stir until rice is evenly coated.

Heat 1 tbspn of the oil in a frying pan over medium heat. Add the carrot and remaining sugar and stir for about 5 minutes, or until they lightly caramelised and glossy. Add the sultanas and cook for another 1 minute. Remove from the heat and stir in another pinch of cardamom. Set aside.

Heat the remaining oil in a frying pan until it smoks. Pour oil over the rice. Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal pan with a tea towel, then a lid. Place over high heat and cook for about 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another about 10 minutes. Remove from the heat and leave, covered, for about 10 minutes.

Remove lamb and spiced carrots and mix rice well. To serve, cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot, then scatter with almonds and pistachios.

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