Mutton Pulao recipes

INGREDIENTS

Mutton/Lamb Stock

• 500 g Lamb Or Mutton
• 20 g Ginger
• 5 Cloves Garlic Chopped
• 1.5 litre Water
• 1 tsp Crushed Chillies
• 1 tsp Salt
• 1 tsp Peppercorn
• 2 Cumin Seeds Jeera
• 1 tsp Black Pepper
• 1 Onions
• 10 Cloves
• 2 Bay Leaf
• 4 Black Cardamom

Rice

• 400 g Rice
• 1 Onions
• 2 tsp Garlic Paste
• 3 Green Chillies
• 1 tbsp Water
• 1 tsp Salt
• 50 ml Oil

INSTRUCTIONS

• In a bowl cover the rice completely with cold water and leave to soak for minimum 1 hour
• Whilst the rice is soaking in a large pot add the lamb stock ingredients along with your choice of meat (mutton or lamb) then add the water and cook for 30-45 minutes until the meat has softened – mutton meat may take longer
• When the lamb or mutton is almost done cooking in another pan heat up oil on medium heat then add the finely sliced onions and cook for 3-4 minutes until softened and browned – once lightly browned add 1 tablespoon of water to release the colour form the onions
• Remove the lamb pieces from the other pot and add into the onions along with the garlic paste, salt, green chillies then cook for 5-10 minutes
• Meanwhile sieve the stock then add the lamb stock into the lamb and cook for another 5 minutes
• Drain the soaked rice and add in to the pan then gently mix before cooking on high heat for 10-15 minutes or until the water has almost dried up
• Reduce the heat to low then cover with a lid and cook for 10-15
• Serve immediately with raita and enjoy!