Kabile Palau – Rice with lamb, carrots and raisins

Ingredients for 6 servings:

• 500 g rice, Basmati
• 1 kg lamb, from the leg
• 200 g onion(s), diced
• ½ tsp cardamom powder
• ½ tsp pepper
• 1 tsp spice mix (Garam Masala), Indian
• 2 tsp salt
• 750 ml water
• 120 ml oil, neutral
• 100 g raisins, washed
• 500 g carrot(s)
• 100 g almonds, cut into sticks
• 100 g pistachios
• 2 tsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours

a specialty from Afghanistan

Cover the rice with cold water and let it soak for 1-2 hours. Trim the meat and cut into approximately 5 cm cubes. Mix the cardamom, pepper, garam masala, and salt in the warm water. Fry the onions in half the oil, stirring frequently. Add the meat and brown well on all sides. Deglaze with the spice mixture, bring to a boil, and simmer covered over medium heat for 1 hour, skimming frequently. Remove the stems from the raisins. Peel the carrots and cut them lengthwise into thin slices, then into narrow strips. Soak the pistachios in hot water for 15 minutes and halve them lengthwise. Heat the remaining oil and cook the raisins, stirring constantly, until they are plump and round. Remove and place on a large plate. In the same oil, fry the carrot strips with the sugar for 3-4 minutes, stirring constantly, then remove and place on the plate. Finally, briefly toast the almonds and pistachios and place on the plate. Remove the meat from the broth and cover to keep warm. Pour the broth through a fine sieve into a large pot and bring to a boil. Add the drained rice and cook, covered, over medium heat until the broth is absorbed (the rice will then begin to crackle gently). Use the handle of a wooden spoon to make several “chimneys” in the rice to allow the steam to escape. Place the meat, raisins, carrots, and almond mixture side by side on top of the rice. Wrap the pot lid with a kitchen towel and cover the pot with it. Heat at very low heat for another 20-30 minutes. Remove the raisins, carrots, and almond mixture from the pot. Place the meat pieces on a large, preheated serving platter and cover with the rice. Sprinkle the raisins, almond mixture, and carrot strips on top and serve with something like Boranie badendschan (recipe in my profile).