Mediterranean Food & Drink Ideas
Lamb Pulao with Rice
Pulao, also known as Yellow Rice, is a great accompaniment for any main course, be it vegetarian or meat-based. Try serving lamp pulao with yogurt and curry.
For US to UK equivalents see this rough guide
- 1 lb basmathi rice, steamed to your liking
- Vegetable oil for cooking
- 1 1/2 kg lambcut in to small pieces
- 2 cups water
- 3 large carrots
- 4 oz black seedless raisins
- 2 tbsp cumin
- 1/4 tbsp saffron (optional)
- Salt and pepper to taste
In a greased pan fry the chopped onions until golden. Add lamb pieces, decrease the heat and fry till them until almost ready. Add pepper and salt to taste.
Add water and simmer until the meat is completely cooked. Add the cinnamon, cumin and cardamom to the meat. Remove the meat and set aside.
Fry chopped carrots for 2 min. Add more oil and a pinch of sugar. Add raisins.
Combine the lamb stew, cooked rice and carrot/raisin sauce in a pan, stir thoroughly and cook for 3 min under a closed lid.
Serve pulao with yogurt or onion salad.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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