Lamb Pilau with Sauce

Try this delicious Lamb Pilau recipe with sauce. Aromatic rice cooked in a rich stock served with raita sauce.

Lamb Pilau is a dish fairly common in North Indian, South Indian and Pakistani and Turkish cuisine that incorporates mutton and sometimes lamb into a rice pilaf.


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Servings: 8 - 9

►Ingredients

►For the Rice

1.2 kg Basmati rice
Water to soak the rice

►For the Mutton Broth/Stock

1 onion
8 garlic cloves
20g ginger
1.5 kg mutton or lamb (medium cut not too small)
1 tsp. blackpepper
2 tsp. garam masala
1 cassia bark
1 tsp salt
1 tbsp oil
6 cups of water around 2000ml

If using lamb, cook for 1 hour.
if using mutton, cook for 1 hour 20 minutes.

►For the Pulao Spice Mix

3 black cardamoms
20 whole black peppercorns
4 green cardamoms
3 bay leaves
1 tsp green cardamom powder
2 tsp. garam masala
2 tsp. coriander powder
1.5 tsp cumin powder
1.5 tbsp. cumin seeds
3 tbsp. salt

►For Cooking the Pulao

5 large cooking spoons of sunflower oil
3 medium onions
Garlic, ginger and chilli paste made with 9 garlic cloves, 15g ginger, 5 green chilies and some water.
Lamb
Spice mix
Broth/Stock
Rice

►For the Sauce

1 red onion
1 medium cucumber
1 beef tomato
70g coriander
30g mint
1 green chilli
1 tsp. salt
1/2 tsp. cumin powder
Some water
450g yogurt

ENJOY!!!

















Timestamps

00:00 Intro
00:43 Soak the rice
01:10 Cooking the Broth/Stock
02:52 Pulao Spice Mix
03:28 Cooking the Pulao
06:23 Steaming the Pulao
06:32 Sauce
07:46 Plate up the Pulao
08:49 Tasting


















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