Kabuli Pulao is an Afghan rice dish made by cooking lamb with a delightful blend of spices. The lamb is then piled high on the rice and served with carrots, raisins, and toasted almonds.
Step 1: Cook the Onion Heat 2 tbsp ghee or olive oil in a deep, heavy-based saucepan. Add the onion and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside. Step 2: Cook the Lamb Add the lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices and 1 tsp of salt. Stir over heat for 1 minute, add 1 ½ cups water, then return onion to the pan. Cover and simmer for one hour. Step 3: Prep the Toppings While the meat is cooking, add ¼ cup ghee to a frying pan and lightly brown/toast sliced almonds. Remove from pan, leaving ghee behind. Add carrots to the frying pan and fry over medium heat until lightly colored, stirring often. ....
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