Kabuli Pulao (Slow-Cooked Afghan Lamb & Rice)

Ingredients

• 1 1/2 teaspoons cumin seeds
• 1 teaspoon black caraway seeds (shahi jeera)
• 6 green cardamom pods
• 1 black cardamom pod (optional)
• 2 cinnamon sticks
• 6 garlic cloves
• 1/8th teaspoon ground nutmeg
• 1/4 cup salted butter
• 1/2 cup almonds (slivered or sliced)
• 2 cups carrot (cut into matchsticks)
• 3/4 cup raisins (black, soaked in hot water for 5 minutes and then drained)
• 2 tablespoons granulated sugar
• 1/4 cup neutral oil (plus 2 tablespoons)
• 2 yellow onions (medium to large, thinly sliced)
• 2 lbs bone-in lamb shoulder (or leg, see notes)
• 4 garlic cloves (minced)
• 3 teaspoons salt
• 1 teaspoon ground black pepper
• 6 cups water
• 3 cups basmati rice (Sella, washed and soaked for 30 minutes, see note)

Instructions

1. 1

   --- For the Spice Mix (Garam Masala) ---

2. 2

   In a spice grinder, combine together the 1 1/2 teaspoons cumin seeds, 1 teaspoon black caraway seeds, 6 green cardamom pods, 1 black cardamom pod, 2 cinnamon sticks, 6 garlic cloves, and 1/8th teaspoon ground nutmeg. Grind until a powder forms and set aside.

3. 3

   --- For the Topping ---

4. 4

   In a medium sauté pan, heat up the 1/4 cup salted butter over low heat. Add in the 1/2 cup almonds and cook and stir until golden, 3-4 minutes. Immediately remove and set aside in a medium sized bowl. Add in the 2 cups carrot and cook and stir for 15 minutes until softened. Add in soaked and drained 3/4 cup raisins along with the 2 tablespoons granulated sugar. Cook and stir for an additional 2 minutes. Transfer to the bowl with almonds and immediately cover with plastic wrap and set aside.

5. 5

   --- For the Pulao ---

6. 6

   In a large pot, heat up the 1/4 cup neutral oil over medium heat. Add in the sliced 2 yellow onions and sauté until golden and browning on the edges, 8 minutes. The colour of your final dish will largely be due to how deeply golden the onions get. With a slotted spoon, remove the fried onions to a dish and set aside.

7. 7

   Increase the heat to medium high and add an additional 2 tablespoons of neutral oil. Add in the 2 lbs bone-in lamb shoulder and cook, browning on each side for 4 minutes. Do this step in batches if needed to prevent overcrowding. Reduce the heat to medium and add in the 4 garlic cloves, 3 teaspoons salt, 1 teaspoon ground black pepper, and the spice mix that was set aside earlier. Stir and fry for an additional 1-2 minutes.

8. 8

   Pour in the 6 cups water, and add in the fried onions, increase the heat to medium high and bring to a simmer. Once it is at a simmer, cover and reduce the heat to low. Cook for 1 1/2 hours. At the 1 hour mark, check on the meat and see if the liquid needs to be replenished, add 1/2 to 1 cup of water as needed. You will need a total of 4 1/2 cups of broth for the rice.

9. 9

   Once the lamb is perfectly tender, turn off the heat and remove the lamb carefully to a plate or bowl. Measure out the broth, you will need 4 1/2 cups. If you do not have enough, add some additional water as needed. Pour the broth back into the pot and turn on the heat to medium high. Add in the soaked and drained 3 cups basmati rice and taste the broth for salt and adjust as needed. Place the lamb back on top of the rice and bring to a boil. Simmer for 5 minutes then cover with a piece of foil and place the lid on top. Reduce the heat to low and cook for 20 minutes.

10. 10

    Once cooked, remove the lid and gently fluff the rice. Transfer to a serving platter and garnish with the carrot topping and serve.