Kabuli Pulaw (Kabul-Style Pilaf) - Afghanistan

[nverland]

Kabuli Pulaw (Kabul-Style Pilaf) - Afghanistan

½ cup (125 ml) olive oil
1 onion, chopped
2 lbs (900 g) lamb, trimmed of excess fat and
cut into bite-size pieces
½ tsp (2 ml) ground cumin
½ tsp (2 ml) garam masala or curry powder
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground cardamom
Salt and freshly ground pepper to taste
3 cups (750 ml) water
2 carrots, cut into matchstick-shaped pieces
1 cup (250 ml) raisins
1 cup (250 ml) blanched almonds
2 cups (500 ml) basmati rice

Heat half the oil in a heavy pot over moderate heat and sauté
the onion and lamb until the lamb is browned, about 5 minutes.
Add the spices and water and bring to a boil. Reduce the heat
and simmer covered until the lamb is tender, 30 to 45 minutes.
Heat the remaining oil in a separate pot over moderate heat
and sauté the carrots until tender, about 5 minutes. Remove
the carrots with a slotted spoon and set aside. Fry the raisins
in the same oil until they puff up. Remove and set aside. Fry
the almonds until they turn golden brown. Remove and set
aside. When the lamb is done, remove it and set aside. Add
the rice to the liquid remaining in the pot and simmer tightly
covered for 20 minutes. Transfer the cooked rice to a baking
dish and top with the lamb. Bake in a preheated 300F (150C)
for 20 minutes. Transfer the lamb to a serving plate and cover
it with the rice, forming it into a mound. Sprinkle with the carrots,
raisins, and almonds. Serves 6 to 8.