Qabili Palau

Shopping list

• 400 g basmati rice — rinsed and soaked 30 minutes

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• 600 g lamb shoulder — cut into 3cm chunks

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• 2 piece onions — finely sliced

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• 3 piece carrots — julienned into matchsticks

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• 100 g raisins

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• 4 tbsp vegetable oil

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• 1 tsp cumin seeds

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• 6 piece cardamom pods — lightly crushed

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• 1 piece cinnamon stick

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• 2 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 2 tsp sugar

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• 50 g slivered almonds — toasted

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Step by step

1. 1

   In a large heavy pot, heat 2 tablespoons oil over medium-high heat. Add the lamb chunks and brown on all sides for 8– 10 minutes. Season with 1 teaspoon salt and the black pepper.

2. 2

   Add 600ml water to the pot with the lamb. Add the cumin seeds, cardamom pods, and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the lamb is tender.

3. 3

   While the lamb cooks, heat the remaining 2 tablespoons oil in a large frying pan over medium heat. Add the sliced onions and fry for 10– 12 minutes, stirring frequently, until deep golden brown. Remove and set aside.

4. 4

   In the same pan, add the julienned carrots and fry for 5 minutes until beginning to soften. Add the sugar and continue cooking for another 8– 10 minutes, stirring often, until the carrots are caramelised and slightly crisp at the edges. Add the raisins in the last 2 minutes.

5. 5

   Drain the soaked rice. In a separate large pot, bring 2 litres of water to a rolling boil with 1 teaspoon salt. Add the rice and boil for 5– 6 minutes until parboiled (rice should be tender on the outside but still firm in the centre). Drain thoroughly.

6. 6

   Remove the lamb from its cooking liquid (reserve the liquid). Strain out the whole spices. Layer half the parboiled rice in the bottom of the lamb pot. Arrange the lamb pieces over the rice, then top with the remaining rice.

7. 7

   Pour 200ml of the reserved lamb cooking liquid over the rice. Cover the pot with a tight-fitting lid, reduce heat to very low, and steam for 25– 30 minutes until the rice is fully cooked and fluffy.

8. 8

   To serve, mound the rice on a large platter. Arrange the lamb pieces on top, then scatter the caramelised carrots, raisins, fried onions, and toasted almonds over everything. Serve immediately while hot.