Lamb Pilau

What you’ll need

Ingredients

• 10 lamb chops
• 2 garlic cloves
• 1 inch ginger
• 1/2 large onion, sliced
• 1 cinnamon stick
• 3-4 cloves
• 1 black cardamom
• 1/4 tsp garam masala
• 1 heaped tsp salt
• 1 heaped tsp cumin powder
• 1 heaped tsp coriander powder
• 1/4 tsp cumin seeds
• 1700ml water
• 1 1/2 large onions, chopped
• 2 cinnamon sticks
• 2 black cardamom pods
• 4-5 cloves
• 4-5 peppercorns
• 1/2 tsp cumin seeds
• 2 level tsp salt
• 1 heaped tsp cumin powder
• 1 heaped tsp coriander powder
• 3/4 tsp red chilli powder
• 1224ml prepared broth
• 500g basmati rice
• 2-3 tbsp oil

Step by step

Method

1. Place all the broth ingredients in a pressure cooker. Cook under pressure for about 12 minutes over medium-high heat, then allow the pressure to drop fully before opening. If using a saucepan, simmer until the meat is tender, adding extra water as needed.
2. For the rice, fry the chopped onions in oil until dark brown, then leave to cool slightly.
3. Remove the lamb chops from the broth and brown them in the saucepan until lightly golden at the edges.
4. Strain the broth and measure 1224ml, topping up with water if necessary.
5. Add the browned onions and rice spices to the broth and bring to a boil.
6. After a couple of minutes, remove the onions with a sieve and press them with a spoon to release their colour into the liquid.
7. Add the lamb chops and rice.
8. Boil until the rice has absorbed most of the liquid and is nearly cooked.
9. Cover tightly, reduce the heat to low and cook for 10-15 minutes without allowing steam to escape.
10. Serve with curry, salad and yoghurt.