Best 2 From Afghanistan With Love Recipes

KABULI PULAO (SPICED LAMB PILAF)

Steps:

• Heat 2 tbps ghee or olive oil in a deep, heavy-based saucepan.
• Add 2 chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
• Add 1 lb 2 oz cubed boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (1/2 tsp garam masala, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp freshly ground black pepper) and 1 tsp of salt.
• Stir over heat for 1 minute, add 1 1/2 cups water, then return onion to the pan. Cover and simmer for one hour.
• While the meat is cooking, add 1/4 cup ghee to a frying pan and lightly brown/toast 1/3 cup sliced almonds. Remove from pan, leaving ghee behind.
• Add 1 1/2 cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often.
• Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with 2 tsp granulated sugar and set aside.
• Wash and strain rice. Bring 6 cups water(1.5 litres, 51 oz) to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
• Remove the cooked lamb and 1/2 cup (4 fl oz. or 125 ml) of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan.
• Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.
• Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.
• Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.

FROM AFGHANISTAN WITH LOVE

Steps:

• 1. Peel and dice the sweet potatoes to bite sizes. At this point you can either bake them in the oven for the entire time OR you may parboil them until just barely tender, drain and then proceed to step two.
• 2. Pour some of the vegetable oil (DO NOT USE OLIVE OIL) onto a jelly roll pan and use it to grease the pan well and then spread the drained sweet potato chunks out on the pan. Pour remaining oil over the potates and sprinkle the white sugar over it. Bake in a 400 degree oven for 15-20 minutes stirring once if you parboiled them. If the potatoes are raw when you start this process, bake until tender stirring every ten minutes (probably 40-45 minutes).
• 3. Finely chop the onion while heating a couple tablespoons of vegetable oil in a skillet until it ripples. Add the onions, stir frequently and sautee until golden brown 10-15 minutes.
• 4. Add the ground beef and saute until the meat is no longer pink or about 5 minutes.
• 5. Dice up the tomato and mince the garlic. Add to meat and onions along with the coriander, salt, pepper and tumeric. Cook for 5 minutes.
• 6. Add 2-3 tablespoons of tomato paste and all the water bringing the mixture to a boil over high heat before covering, turning the heat down and simmering for about 15 minutes.
• 7. Plate with the sweet potatoes as the base and the meat sauce ladled over it.