Kabuli Pulao with Braised Lamb Shank and Raisins

Method 7 steps

1. 01

   Heat 1/4 cup oil in a large Dutch oven over medium heat, add the onions and 1 tablespoon sugar and cook for 15 minutes, stirring, until the onions turn very dark brown without burning.

2. 02

   Add the lamb shanks and brown on all sides for 8 minutes. Add the cumin, cardamom, 2 teaspoons salt and the water, cover and simmer for 1 1/2 to 2 hours until the meat is tender near the bone.

3. 03

   Lift out the shanks and keep warm. Measure 4 cups of the dark broth, topping up with water if needed.

4. 04

   Heat the oven to 325 F. Bring the measured broth to a boil in the same pot, add the drained rice and boil uncovered for 8 minutes until the liquid drops to the level of the rice.

5. 05

   Cover tightly with foil and a lid and bake for 30 minutes until the rice is tender and every grain is separate.

6. 06

   Meanwhile, fry the carrots in the remaining oil for 5 minutes, add the raisins and 1 tablespoon sugar and cook for 2 to 3 minutes until the raisins puff and the carrots are glossy.

7. 07

   Mound the rice on a platter, scatter the carrots and raisins on top, add a lamb shank to each serving and arrange the lettuce, tomato, cucumber, red onion and pickled peppers alongside.

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