Kabuli Pulao with Lamb and Carrots
Tender lamb and fluffy rice in a cumin and cardamom broth, piled with sweet caramelised carrots and plump raisins.
- Time2 hr
- LevelMedium
- Costabout £3.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes.
30 min - 2
Heat 4 tablespoons of the oil in a large heavy pot over a medium heat. Fry the onions for 15 minutes until deep golden brown.
15 min - 3
Add the lamb, garlic, cumin seeds, cardamom, cloves, cinnamon, pepper and 1 teaspoon of the salt. Brown over a high heat for 8 minutes.
8 min - 4
Add the 1000 ml water, bring to the boil, then cover and simmer for 1 hour, until the lamb is tender.
60 min - 5
Lift the lamb out with a slotted spoon. Measure the broth and top up or boil down to 600 ml. Return the lamb and broth to the pot and bring to the boil.
- 6
Drain the rice and add it with the remaining salt. Stir once, cover tightly and cook on the lowest heat for 15 minutes. Turn off the heat and rest, covered, for 10 minutes.
15 min - 7
Meanwhile, fry the carrots in the last tablespoon of oil for 5 minutes. Add the raisins and sugar and cook for 2 minutes until glossy and golden.
7 min - 8
Fluff the rice, pile it on a platter and top with the carrots and raisins.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.