Kabuli Palaw

Ingredients

• 3 cups basmati rice, soaked
• 2 lbs lamb shank or shoulder
• 2 onions, chopped
• 2 carrots, julienned
• 1/2 cup raisins
• 1/4 cup slivered almonds and pistachios
• 2 tbsp sugar
• 1 tsp ground cardamom
• 1/2 tsp cumin
• 4 tbsp oil
• Salt and pepper, to taste

Instructions

1. 1Brown the lamb with onions in oil, then add water to cover and simmer 1-1.5 hours until tender; reserve the broth.
2. 2Sauté the julienned carrots with sugar until caramelized and slightly candied, then add raisins and cook briefly; set aside.
3. 3Parboil the soaked rice in the reserved lamb broth with cardamom and cumin until partially cooked.
4. 4Layer the lamb at the bottom of a pot, top with the parboiled rice, cover, and steam on low heat for 30-35 minutes until the rice is tender.
5. 5Mound the rice onto a large platter with the lamb.
6. 6Top with the candied carrots, raisins, and toasted almonds and pistachios.

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