Greg's Khabli Palau (Afghani spiced lamb pilaf)

 |   |  1 min read

Greg's Khabli Palau (Afghani spiced lamb pilaf)

Greg offers this colourful recipe for lamb which comes with a back-story: he had it in Chicken Street in Kabul in 1979, just before the Russians invaded. It's some kind of food lover who gets a recipe written down when the tanks are rumbling across the mountains! 

INGREDIENTS

¼ cup oil

2 medium sized onions – chopped

500g lamb

½ teaspoon Garam Masala

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground black pepper

1 teaspoon salt

1 ½ cups water

¼ cup butter

¼ cup blanched slivered almonds

2 medium size carrots cut in match stick lengths

2 cups long grain rice

6 cups water

Salt

METHOD

Heat the oil in a heavy deep pan. Add onion and fry over medium heat for 15 minutes until transparent and golden brown. Remove and keep aside.

Trim lamb and cut into 2 cm cubes. Add to pan with remaining oil and fry over high heat until brown, stirring often. Sprinkle on spices and salt, stir over heat 1 minute, add 1 ½ cups water and return onion to pan. Cover and simmer for 1 hour.

While meat is cooking lightly brown the almonds in butter in a separate pan. Remove and set aside, leaving butter in pan. Add carrots and fry over medium heat until lightly coloured.

Wash rice well and strain. Bring 6 cups water to the boil with 1 tablespoon salt, add rice, return to the boil, and boil for 6 minutes. Strain.

Remove cooked meat and about ½ cup liquid from pan. Stir partly cooked rice and 1 teaspoon salt into juices in pan. Make 3 or 4 holes in the rice with the end of a wooden spoon. Place cooked meat on one side on top of rice, and place carrot over rest over rice. Spoon reserved meat juices over meat and carrot mixture.

Cover rim of pan with two paper towels and cover tightly with lid. Cook over medium heat for 5 minutes, reduce heat to low and cook for further 25 minutes. Leave off the heat, covered, for 5 minutes.

Pile meat pieces in centre of platter, and top with carrots. Fluff up rice with fork and mound around edge of dish. Sprinkle with almonds and serve.


Share It

Your Comments

post a comment

More from this section   Recipes articles index

Ayam Pongteh (Chicken and Potato Stew, Malaysian style)

Ayam Pongteh (Chicken and Potato Stew, Malaysian style)

In late 2007 I spent a couple of weeks travelling around Malaysia -- and notably went to Melaka, the food capital of the country where Baba Nyonya food is a local speciality. Baba Nyonya is the... > Read more

Barbecued Duck Breasts

Barbecued Duck Breasts

These days I, like most people, can toss together a very serviceable and reasonably impressive red curry with duck in just a matter of minutes. It helps when you have a shop selling cooked duck... > Read more

Elsewhere at Elsewhere

THE FAMOUS ELSEWHERE JAZZ QUESTIONNAIRE: Tom Ludvigson of Trip to the Moon

THE FAMOUS ELSEWHERE JAZZ QUESTIONNAIRE: Tom Ludvigson of Trip to the Moon

As one half of the production of the new Trip to the Moon album A Traveller's Tale – with Trevor Reekie – Tom Ludvigson brings a wealth of playing, writing and production experience.... > Read more

Ravi Shankar, Improvisations (1962)

Ravi Shankar, Improvisations (1962)

George Harrison quite correctly referred to the sitar master Pandit Ravi Shankar as "the godfather of world music" -- and Shankar was creating and giving his blessing to cross-cultural... > Read more