Lamb Shank Afghani Pulao

Name: Lamb Shank Afghani Pulao
Total time: 9000 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 lamb shanks; 3 cups rice, washed, soaked 20 minutes, drained; 1 onion, sliced; 4 cloves garlic; 1 tbsp. coriander seeds; 1 tbsp. tomatoes paste; 3 tsp. cumin seeds; 3 green cardamoms; 1 tsp. turmeric; 1 tsp. chilli powder; 1/2 tsp. pepper powder; 1 cinnamon stick; To taste, salt; 5 cloves; 8 pepper corns; 2 cups beef stock; 3 cups water; As required, water; 1/2 cup carrot, julienned; 1/4 cup raisins; 1 tbsp. brown sugar; 1/4 cup oil; 1 tbsp ghee

Sarvat Hanif @sarvathanif

Canada

Lamb Shank Afghani Pulao, also known as Kabuli Pulao, is a traditional Afghan dish that features aromatic rice combined with succulent lamb shanks, carrots, and raisins. This dish is not only a staple in Afghan cuisine but also a celebration of flavours and textures, often served on special occasions.

This rich dish embodies Afghan culinary traditions with its blend of spices and textures. Serve it warm for a comforting meal.
Video recipe at:https://youtu.be/nEWsyatBQgE

Sarvat Hanif @sarvathanif

Canada

This rich dish embodies Afghan culinary traditions with its blend of spices and textures. Serve it warm for a comforting meal.
Video recipe at:https://youtu.be/nEWsyatBQgE

Saved

Ingredients

2hours 30minutes

4 servings

2lamb shanks
3 cupsrice, washed, soaked 20 minutes, drained
1onion, sliced
4 clovesgarlic
1 tbsp.coriander seeds
1 tbsp.tomatoes paste
3 tsp.cumin seeds
3green cardamoms
1 tsp.turmeric
1 tsp.chilli powder
1/2 tsp.pepper powder
1cinnamon stick
To taste, salt
5cloves
8pepper corns
2 cupsbeef stock
3 cupswater
As required, water
1/2 cupcarrot, julienned
1/4 cupraisins
1 tbsp.brown sugar
1/4 cupoil
1 tbspghee

Saved

Steps

2hours 30minutes

1

Heat Oil in a pan and add the lamb shanks.
2

Sear from both sides until lightly brown. Remove.
3

In same oil fry onions until soft.
4

Add garlic. Fry for a minute.
5

Add tomato paste and all the spices and mix. Cook for 1-2 minutes.
6

Return shanks back to the pot.
7

Add beef stock and water. Cover and cook on slow heat for 2 hours, until meat is tender.
8

Remove shanks and strain the stock.
9

Add water in the pot with salt. Cover and boil the water.
10

Add rice to boiling water. Cook till 60% done. Strain.
11

In a pot layer the rice and pour stock over them. Cover and cook on low heat for 20 minutes.
12

In a frying pan heat ghee and add carrots. Fry until soft.
13

Add sugar to caramelize carrots.
14

Add raisins and fry 1 minutes.
15

Remove in sieve.
16

Fluff rice and serve topped with lamb shanks and carrots-raisins around the shanks.