Lamb pilaf

Ingredients

• 1 cup basmati rice (soaked and rinsed at least 3 times, ideally over a couple hours)
• 7 oz lamb shoulder meat (leftover or fresh (trimmed weight) - leg also fine)
• 1 onion (med-large (1 onion giving approx 2 cups once chopped))
• 1 carrot (large (1 carrot giving approx 1 cup grated))
• 1 tbsp vegetable oil (plus some pieces of lamb fat to render, if possible, or around 1/2 tbsp more oil)
• 1 clove garlic (crushed or finely chopped)
• 1/2 tbsp ground cumin
• 1/2 tbsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves ( or allspice)
• 2 cups water (hot)
• 1/4 tsp salt (approx)
• 1/4 cup raisins

Instructions

1. 1

   As above, do soak and rinse the rice a number of times before starting the dish - this helps to stop the rice clumping in the finished dish.

2. 2

   Dice the lamb small, approx 1/3in/1cm cubes, peel and slice the onion and peel and coarsely grate the carrot.

3. 3

   Heat the oil in a pan over a medium heat and add the lamb fat to render the fat - basically cook it and press it gently to release liquid fat. Remove the leftover pieces of fat.

4. 4

   Add the chunks of lamb if not already cooked or if pink and brown all over - will only take a minute - then remove and set aside.

5. 5

   Next, add the onion and soften, stirring regularly, around 5 minutes.

6. 6

   Add the carrot and garlic, mix and cook for another minute then add the spices and lamb and mix well.

7. 7

   Layer the drained rice over the top of the lamb mixture and flatten then carefully pour over the water and sprinkle the salt on top.

8. 8

   Reduce the heat slightly and cover the pan with a tight-fitting lid and allow the rice to steam.

9. 9

   Once the water is no longer over the top of the rice, after around 10 minutes, use the handle of a wooden spoon to gently poke a few holes in the rice to help it steam evenly. Cover again and steam for another 10-15 minutes until the rice on the top when you test it is just cooked.

10. 10

    Add the raisins, mix everything together and serve.