SAFFRON LAMB PULAO
Wishing all fellow bloggers a wonderful 2012 and
many happy fruitful hours whipping up delicious food. It’s been awhile since my
last post – Rajen and I had been enjoying spending time with Luscious Lynn and
Lovely Linda over this festive period– with the holiday season over for most –
they have now gone back to chilly London and it’s time to settle back to my
normal routine. The saffron lamb pulao
is an exotic dish to begin my posts for this year. This recipe from the Post
newspaper, is almost like a cheat’s biryani.
Serves 4 – 6
3 potatoes, peeled and cut into rounds
1 onion, thinly sliced
Oil for frying the potatoes and onions
10 saffron strands
200ml boiling water
1 cinnamon stick
4 cardamom pods
2 bay leaves
2 large onions, finely chopped
12.5ml crushed ginger
12.5ml crushed garlic
20ml red chilli powder
1kg leg of lamb or shoulder chops, cut into pieces
7.5ml coarse salt
5ml ground cumin
10ml ground coriander
5ml garam masala
500ml boiling water
62.5ml fresh cream
250ml frozen peas
3 cups cooked basmati rice
Fresh coriander and mint to garnish
Fry the sliced potatoes until golden brown. Remove
from heat and drain in a colander.
Fry the sliced onions until deep golden brown. Drain
on absorbent paper.
Heat the saffron strands in a frying pan for about ½
a minute. Crush the cooled saffron strands using your fingertips.
Pour the 200ml boiling water over the crushed
saffron. Let the mixture stand for at least 15 minutes – this process releases
the aroma and colour of the saffron strands.
Heat the 50ml oil in a pot on a medium heat.
Fry the cinnamon stick, cardamom pods and bay leaves
for about ½ minute.
Add the chopped onions to the oil and sauté until
Add the ginger and garlic paste and stir for a few
Add red chilli powder and stir for 2 – 3 seconds
The mixture in the pot should resemble a thick spice
Add the lamb cubes and coat the pieces in the fried
Add salt, ground cumin, coriander, garam masala and
Continue stirring the lamb ensuring that the meat
does not stick and burn for about 10 minutes.
Add 500ml boiling water
and simmer for 45 minutes until the meat is tender.
Add more boiling water if necessary.
Stir in the fresh cream.
Remove from the heat and layer the peas over the
Then add the fried potatoes followed by the rice.
Pour the saffron infusion over the rice.
Cover the pot with a tight fitting lid.
Steam the lamb pulao on very low heat until the
saffron infusion evaporates taking care to check that the lamb does not stick
This should take about 10 minutes.
Adjust the seasoning and garnish with fresh coriander,
mint and fried onion slices.