Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs lamb, cut into bite-sized pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp salt
- 3 cups water
- 1 cup raisins
- 1 cup slivered almonds
- 1/4 cup sugar
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet, heat the vegetable oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the cumin, coriander, cardamom, cinnamon, black pepper, and salt to the skillet. Stir to combine.
5. Add the lamb back to the skillet and stir to coat with the spices.
6. Add 3 cups of water to the skillet and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the lamb is tender.
7. Drain the soaked rice and add it to a large pot with 4 cups of water. Bring to a boil and cook for 5 minutes.
8. Reduce the heat to low and cover the pot with a lid. Cook for an additional 10-15 minutes, or until the rice is tender and the water has been absorbed.
9. In a separate skillet, toast the slivered almonds until golden brown. Set aside.
10. In the same skillet, add the raisins and sugar. Cook until the sugar has melted and the raisins are plump.
11. To assemble the dish, layer the rice on a large platter. Top with the lamb and its sauce. Sprinkle the toasted almonds and raisins over the top.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Skillet: Medium-high heat
Rice pot: Boiling, then low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 620
Fat: 28g
Carbohydrates: 63g
Protein: 30g
Sodium: 480mg
Sugar: 20g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Raisins can be substituted with dried cranberries or apricots.
- Slivered almonds can be substituted with chopped pistachios or cashews.
Variations:
- Add diced carrots and potatoes to the lamb mixture for a heartier dish.
- Use brown rice instead of basmati rice for a healthier option.
- Add a pinch of saffron to the rice for a more fragrant and flavorful dish.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures fluffy rice.
- Toasting the almonds and raisins adds a nice crunch and sweetness to the dish.
- Make sure to stir the lamb occasionally while simmering to prevent it from sticking to the skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kabuli Palaw with Lamb on a large platter, garnished with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side of cucumber yogurt salad for a refreshing contrast to the rich flavors of the dish.
- Pair with a glass of red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Cucumber yogurt salad
- Roasted vegetables
- Naan bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the lamb is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kabuli Palaw is a traditional Afghan dish that is typically served during special occasions such as weddings and holidays.
Flavor profiles:
The dish is savory and aromatic, with a blend of spices such as cumin, coriander, and cardamom. The sweetness of the raisins and almonds adds a nice contrast to the rich flavors of the lamb.
Serving suggestions:
Serve the dish family-style on a large platter, allowing guests to serve themselves.
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Region: Afghan