GROUND LAMB PULAO
The aroma of fresh mint and spices permeates this bright, turmeric-painted pulao made with basmati rice and ground lamb. This recipe, which has origins in the ground meat pulaos of India, is quite flexible and open to additions: a handful of fresh dill, a generous sprinkling of fried peanuts or other nuts, or crispy, fried onions tossed in just before serving. It also works well if you substitute beef for the lamb, and really needs no sides, except maybe some raita, creamy plain yogurt or a salad.
Provided by Nik Sharma
Categories dinner, weekday, grains and rice, meat, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Check the rice and discard any debris. Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Place the rice in a bowl, cover with water by 1 inch, and soak for 30 minutes.
- As the rice soaks, cook the lamb: Place a medium saucepan with a heavy lid or a Dutch oven over medium heat. When the saucepan is hot, break the lamb into chunks, and cook until the fat renders, about 2 minutes. Drain most of the fat, leaving behind 1 to 2 tablespoons, and continue to cook the lamb until it browns, another 2 minutes.
- Add the ghee and heat over medium until it melts, 30 to 45 seconds. Add the garlic and ginger and sauté for 1 minute.
- Add the garam masala, chile powder, black pepper and 1 teaspoon salt and sauté until the spices are fragrant, 1 minute. Add 1 tablespoon lime juice and stir until the flavors come together, about 1 minute.
- Transfer the lamb mixture to a large bowl and keep warm. (To do so, you could transfer it to a 250-degree oven.) Clean the saucepan and wipe dry.
- Drain the soaked rice. Add to the same saucepan and cover with water by 1 inch. Stir in 1 tablespoon lime juice, the turmeric and the remaining 1 teaspoon salt. Bring to a boil over medium heat, then cover, and reduce heat to simmer until the rice absorbs all the water, about 10 minutes. (Do not stir the rice as it cooks, or the grains might break.) Remove the saucepan from heat, and let sit, uncovered, for 5 minutes.
- Stir the rice into the cooked lamb mixture, then drizzle with the remaining 1 tablespoon lime juice. Fold the scallions and mint into the rice, and serve immediately.
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Travis Lutz
[email protected]Fantastic recipe! The lamb was so flavorful, and the rice was perfectly cooked. I will definitely be making this again.
Bappi Thapa
[email protected]I loved this recipe! The lamb was melt-in-your-mouth tender, and the rice was cooked perfectly. I will definitely be making this again!
Dimitry Kaai
[email protected]This recipe was easy to follow and the results were delicious. The lamb was tender and juicy, and the rice was fluffy and flavorful. I will definitely be making this again!
JUST_ ME
[email protected]I made this for dinner last night and it was a huge hit with my family. The lamb was tender and flavorful, and the rice was cooked perfectly. I will definitely be making this again!
Mamun Mondol
[email protected]This was a delicious and easy-to-make meal. The lamb was tender and juicy, and the rice was fluffy and flavorful. I will definitely be making this again!
Chawoya Phawoya
[email protected]I loved this recipe! The lamb was so tender and flavorful, and the rice was cooked perfectly. I will definitely be making this again.
Tania
[email protected]This recipe was fantastic! The lamb was melt-in-your-mouth tender, and the rice was perfectly cooked. I will definitely be making this again!
Kawsar Moradi
[email protected]This was my first time making pulao, and it turned out great! The lamb was tender and flavorful, and the rice was cooked perfectly. I will definitely be making this again.
Festim Aliaj
[email protected]This recipe was easy to follow and the results were delicious. The lamb was tender and juicy, and the rice was fluffy and flavorful. I will definitely be making this again!
Umer Fiaz
[email protected]This was a great recipe! I made it for a party and everyone loved it. The lamb was tender and flavorful, and the rice was cooked perfectly. I will definitely be making this again.
CARGO EXPRESS SHIPPING COMPANY
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The flavors were well-balanced and the lamb was cooked perfectly. I would definitely make this again.
AnGel Alish
[email protected]Followed the recipe exactly and it turned out great! The lamb was juicy and the rice was fluffy. I served it with a side of raita and it was a delicious meal.
Samson Nnonjela
[email protected]This pulao was a hit with my family! The lamb was tender and flavorful, and the rice was cooked perfectly. I especially loved the addition of the carrots and peas, which added a nice pop of color and sweetness. I will definitely be making this again!