Afghan Marinated Lamb For Kabuli Pulao Recipes

KABULI PULAO (SPICED LAMB PILAF)

Steps:

• Heat 2 tbps ghee or olive oil in a deep, heavy-based saucepan.
• Add 2 chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
• Add 1 lb 2 oz cubed boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (1/2 tsp garam masala, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp freshly ground black pepper) and 1 tsp of salt.
• Stir over heat for 1 minute, add 1 1/2 cups water, then return onion to the pan. Cover and simmer for one hour.
• While the meat is cooking, add 1/4 cup ghee to a frying pan and lightly brown/toast 1/3 cup sliced almonds. Remove from pan, leaving ghee behind.
• Add 1 1/2 cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often.
• Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with 2 tsp granulated sugar and set aside.
• Wash and strain rice. Bring 6 cups water(1.5 litres, 51 oz) to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
• Remove the cooked lamb and 1/2 cup (4 fl oz. or 125 ml) of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan.
• Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.
• Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.
• Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.

AFGHANI KABLI PULAO

Steps:

• Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
• Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
• Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
• Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
• Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
• Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

AFGHAN MARINATED LAMB (FOR KABULI PULAO)

Steps:

• Wash and pat the meat dry. Season generously with salt and pepper.
• Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
• Add the garlic and the saffron and stir to combine flavors.
• Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
• Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
• Remove the lamb and set aside in a bowl.
• Reserve the stock.

AFGHAN MARINATED LAMB (FOR KABULI PULAO)

Steps:

• Wash and pat the meat dry. Season generously with salt and pepper.
• Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
• Add the garlic and the saffron and stir to combine flavors.
• Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
• Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
• Remove the lamb and set aside in a bowl.
• Reserve the stock.

AFGHAN MEAT FILLED PASTA (MANTOU)

Steps:

• To Make the Yogurt Sauce: Mix together the 1 cup yogurt, 1/2 teaspoons garlic powder and 1/4 teaspoons salt.
• Chill until ready to serve.
• To Make the Tomato Sauce: Slice the 1/2 yellow onion and boil in a medium-size saucepan with the 1 1/2 cups water until tender.
• Drain.
• In a blender put the cooked onion slices, 8 oz. tomato sauce, 1 1/2 teaspoons oil, 1/2 teaspoons ground coriander and 1/2 teaspoons salt.
• Puree.
• Put into a medium-size saucepan.
• Add the diced carrot and chickpeas and cook the tomato sauce until the carrots are tender.
• To Make the Stuffed Pasta: In a large frying pan cook the meat, 2 diced onions, green bell pepper, 1 Table. garlic powder, 1 Table. ground coriander, 2 teaspoons salt, 1/2 teaspoons ground black pepper and 1/4 teaspoons cayenne.
• When browned, add 2 cups water and cook until the water evaporates.
• Let cool somewhat.
• Put 1 Table. of the meat mixture in the center of a won ton square (3 1/2 " x 3 1/2").
• Wet edges with water.
• Pull 2 opposite corners together in center and firmly seal.
• Do the same with the opposite corners, sealing all together.
• Repeat with remaining filling and won ton wrappers until of it is all used up.
• Oil a metal vegetable steamer and place the filled won tons on it.
• Cover and steam 15-20 minutes.
• To Serve: Spread a thin layer of yogurt sauce on each plate.
• Put stuffed pasta on each plate and drizzle a little yogurt over each.
• Drizzle tomato sauce over each pasta.
• Garnish with the dried mint leaves and chopped fresh cilantro.

AFGHANISTAN: KABULI PULAO

Steps:

• Saute the carrots and raisins in butter. Set them aside.
• Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
• Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
• Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.