Kabuli Pulao

Ingredients

• 1 kg lamb shanks or bone-in lamb shoulder, in large pieces
• 600 g basmati rice
• 2 onions, finely chopped
• 5 tbsp vegetable oil
• 3 tbsp ghee
• 1 tbsp caster sugar, for the caramel
• 1 litre water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cardamom
• 0.25 tsp ground cloves
• 0.5 tsp ground cinnamon
• 2 tsp salt, plus more to taste
• 1 tsp black pepper
• 300 g carrots, cut into fine matchsticks
• 2 tbsp caster sugar, for the carrots
• 100 g raisins
• 60 g blanched slivered almonds
• 40 g slivered pistachios

Before you cook

• Rinse the basmati in cold water until it runs clear, then cover it with cold water and soak it for 45 minutes.
• Cut the carrots into fine matchsticks about 4 cm long.
• Finely chop the onions and pat the lamb dry.
• Mix the cumin, coriander, cardamom, cloves and cinnamon together in a small bowl.

Steps

1. Heat 3 tablespoons of the oil in a heavy casserole over medium-high heat.
2. Brown the lamb pieces on all sides for 8 minutes, then lift them out onto a plate.
3. Add the chopped onions to the pot and cook them for 12 minutes, stirring, until they are deep brown and jammy.
4. Sprinkle in the 1 tablespoon of sugar and stir for 2 minutes, until it melts and darkens to a rich mahogany caramel.
5. Stir in the mixed ground spices, 2 teaspoons of salt and the black pepper and cook for 30 seconds.
6. Return the lamb to the pot with any juices and pour in the 1 litre of water.
7. Bring to a simmer, cover, and cook gently for 1 hour, until the lamb is tender enough to pull apart.
8. Lift the lamb out and strain the cooking liquid into a jug, pressing the onions through the sieve.
9. Measure out 900 ml of that stock and taste it, adding salt until it is noticeably well seasoned.
10. Bring a large pot of heavily salted water to a rolling boil.
11. Drain the soaked rice, tip it into the boiling water and cook for 5 minutes, until the grains are soft on the outside but still hard at the core.
12. Drain the rice immediately in a sieve and leave it to steam dry.
13. Melt 2 tablespoons of the ghee in a frying pan over medium heat.
14. Add the carrot matchsticks and the 2 tablespoons of sugar and cook for 6 minutes, tossing, until the carrots soften and glaze.
15. Stir in the raisins, almonds and pistachios and cook for 2 minutes more, then take the pan off the heat.
16. Wipe out the casserole, add the remaining oil and ghee, and lay the lamb pieces in the base.
17. Pile the par-cooked rice over the lamb in a mound and pour the seasoned stock evenly over it.
18. Scatter half the carrot mixture over the rice and keep the rest for serving.
19. Poke five deep holes down through the rice with the handle of a wooden spoon so steam can escape.
20. Cover the pot with a clean tea towel and then the lid, tucking the corners up out of the way of the flame.
21. Steam over the lowest possible heat for 35 minutes without lifting the lid.
22. Take the pot off the heat and let it stand for 10 minutes.
23. Spoon the rice onto a large platter, lift the lamb out and set it on top, and finish with the reserved carrots, raisins and nuts.