Lamb Main Indian

Lamb mince pulao with cucumber raita

Name: Lamb pulao recipe
Yield: 4
Cuisine: /indian
Ingredients: 350g basmati rice; 60ml vegetable oil; 4 whole cloves; 2 1/2 tsp cumin seeds; 3 black cardamoms, bruised; 4 green cardamoms, bruised; 2 dried bay leaves; 1 large onion, thinly sliced; 4 long green chillies, split lengthways; 2 tsp ground cumin; 20.00 ml ground coriander; 1 1/2 tbs ginger & garlic paste (or 3 tsp each ginger and garlic paste); 500g lamb mince; 110g mixed nuts; 55g raisins; 1 tomato, finely chopped; 300g potatoes, peeled, cut into 2cm pieces; 120g pea; 2 large lemons, one juiced, one cut into wedges to serve; 1 Lebanese cucumber, finely grated; 250g natural Greek-style yoghurt

Rate now

Jump to recipe

by Helly Raichura

CHEF

Oct 20, 2023

“Promising the balance of protein, carbs and veg, this dish is full of flavours and very satisfying. Simple enough for weekdays, but great theatrics for a Sunday lunch, too.”

1 3/4 cups (350g) basmati rice
1/4 cup (60ml) vegetable oil
4 whole cloves
2 1/2 tsp cumin seeds
3 black cardamoms, bruised
4 green cardamoms, bruised
2 dried bay leaves
1 large onion, thinly sliced
4 long green chillies, split lengthways
2 tsp ground cumin
1 tbs ground coriander
1 1/2 tbs ginger & garlic paste (or 3 tsp each ginger and garlic paste)
500g lamb mince
2/3 cup (110g) toasted nuts (we used blanched almonds and cashews), plus extra, to serve
1/3 cup (55g) raisins
1 tomato, finely chopped
300g potatoes, peeled, cut into 2cm pieces
1 cup (120g) frozen peas
2 large lemons, one juiced, one cut into wedges to serve

Cucumber raita

1 Lebanese cucumber, finely grated
250g natural Greek-style yoghurt

Method

1.

Rinse and drain rice, then soak in water in a large bowl for 30 minutes. Drain well. For the cucumber raita, place cucumber in a fine sieve and press to remove excess liquid. Transfer to a medium bowl and stir through the yoghurt to combine. Season with salt flakes and freshly ground black pepper. Cover and chill until ready to serve.
2.

Place oil, cloves, cumin seeds, both cardamoms and bay leaves in a large saucepan. Cook, untouched, over medium- high heat for 20-30 seconds until spices crackle. Add onion and chilli. Cook, stirring occasionally, for 5 minutes until golden.
3.

Add ground cumin and coriander and ginger & garlic paste. Cook, stirring constantly, for 30 seconds until fragrant. Add lamb, nuts, raisins and 100ml water and season with salt flakes.
4.

Cook, using a wooden spoon to break up mince, for 10 minutes or until lamb is almost cooked. Reduce heat to medium, add tomato and cook, stirring occasionally, for 2 minutes until tomato is soft. Add potato and peas and cook, stirring constantly, for 2 minutes to remove extra moisture from pan (mixture has to be moist enough to avoid burning).
5.

Reduce heat to low, then stir through pre-soaked rice and 3 cups (750ml) water. Season with salt flakes.
6.

Cover and cook, untouched, for 20-25 minutes for the rice to absorb all water and become tender. Remove pan from heat and stir through lemon juice.
7.

Serve pulao sprinkled with extra toasted nuts and with cucumber raita and lemon wedges served alongside.