MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pillao Gosht (Lamb Pillao)
 Categories: Indian, Lamb
      Yield: 1 Batch
 
  1 1/2 lb Boned lamb
      6 oz Ghee or cooking oil
      2 lg Onions
      3 cl Garlic
      4 ts Ground coriander
      4 ts Ground cumin
      4    Cardamoms
      1    Bay leaf
      1    Lemon
      1 c  Natural yogurt
    1/2 lb Rice
      2 oz Sultanas
      2 oz Blanched almonds
 
  Preparation time: 10 minutes
  Cooking time: 1 hour
  
  This is quite simply pillao rice cooked with a little lamb. It has its
  origin more in the Arab world, where the idea of cooking meat
  together with rice stems from necessity as the nomads had to cook
  quickly and simply and with the minimum number of cooking pots.
  
  Cut the lamb into cubes, removing any fat. Heat 4 oz of the ghee or
  cooking oil in a large saucepan and fry the lamb to seal each piece
  on all sides. Remove the pieces of lamb from the pan and place to one
  side.
  
  Peel the onions and garlic and thinly slice them. Add to the pan and
  fry for 3-1/2 minutes. Add the coriander, cumin, cardamoms, and bay
  leaf and fry for a further 1 minute. Squeeze the juice from 1 lemon
  into the pan and then add the yogurt and pieces of lamb. Cover the
  saucepan and cook for 20 minutes.
  
  Meanwhile, wash the rice well and drain as much water as possible.
  Heat the remaining 2 oz of ghee or cooking oil in a large pan and add
  the rice. Fry until it is well coated with the ghee or oil. Cover the
  rice with barely enough water to submerge it and cook for
       10    minutes.
  
  Now add the lamb together with the sauce in which it has been
  cooking, mix in well, cover and continue to cook until the rice is
  soft. Then mix in the sultanas and blanced almonds, stirring gently
  to ensure they are well dispersed without crushing the rice.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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