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Pulao with lamb - lamb confit pulao

I go back on the blog after a long period with this recipe please, I hope. The lamb is preserved in the braising with spices and a little liquid over low heat for a long time. And that, until all flavors are extracted from the meat and spices and is transmitted to other ingredients and rice. The whole house smell delicious to embalm and you're hungry before sitting down to eat. For this dish reaches the heights of well being, it takes no more than a salad, raita and some pickles.

Pulao with lamb

Ingredients:

3 tbsp ghee

2 cassia leaf (or bay)

1 stick 5 cm in case (or cinnamon)

5 cloves

5 green cardamom pods

2 cloves black cardamom

1 tbsp black peppercorns

½ tsp turmeric

1 tsp chilli powder (I used the Espelette)

500 g of lamb (lamb with the bone)
250 ml (1 cup) basmati rice, soaked in warm water for at least two hours (the time the lamb confit)

Juice of one lemon

few sprigs of cilantro

Method:

Heat ghee.

Add leaves and broken stick, cloves, cardamom and peppercorns and stir for 20 seconds (you can also put the spices in a tea ball, everything is easier recover from).

Y put the meat cut into cubes of 3cm and brown on all sides, stirring constantly.

Reduce heat to low, add turmeric and chili and 5 tablespoons of hot water.

Braise the heat and cover, by adding As few spoonfuls of hot water for two to three hours until meat is tender.

Add 500ml water and mix and bring to a boil, scrape all the juices in the bottom of the pan.

Add rice and cook gently over low heat for 10 minutes.

Remove tea ball, si utilisée.

Au moment de servir, saupoudrer de quelques gouttes de jus de citron et quelques pluches de coriandre.

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I back on the blog after a long time with this recipe which I hope will please. The lamb is slow cooked for hours and braised with spices and a little liquid. This is done till all the flavours are extracted from the meat and the spices and are transmitted to the other ingredients and the rice. The full house smells delicious and one is hungry long before it’s time to be at the table. For this dish to attain the height of well-being, all that is needed is a salad, a raita and some pickles.

Confit lamb pulao

Ingredients:

3 tbsps ghee

2 bay or cassia leaves (tej patta)

5cm stick of cassia (or cinnamom)

5 green cardamom pods

2 black cardamom pods

1 tbsp of pepper grains

½ tsp turmeric

1 tsp chilli powder (I used Espelette chilli)

500g lamb (leg)

250 ml (1 cup) rice soaked in tepid water for at least two hours (during the cooking time of the meat)

Lemon juice

Some coriander leaves

Method :

Heat the ghee.

Add the cassia leaves and stick, the cloves, the cardamoms and the pepper and stir for 20 seconds (one can also put the spices in a tea ball, it’s easier to remove later).

Add the meat cut in 3 cm cubes and colour on all sides.

Reduce heat add the turmeric and chilli and 5 tbsps of water.

Braise on low heat in a covered pan, adding a few tablespoons of water regularly, for about two to three hours till the meat is tender and melting.

Add 500ml water, mix and bring to boil, stirring and scraping the bottom of the pan.

Add the rice delicately and cook covered, on low heat for 10 minutes.

Remove the tea ball if used.

When serving, sprinkle with a few drops of lemon juice and some coriander leaves.

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