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From ARRSEpedia

Lamb Pulao

Ingredients

Bog Roll 1
Lamb 2 lb
Yoghurt 2 pt
Rice 2 lb
Garlic 4 cloves
Ghee (or butter) 3 oz
Lemons (juice of) 1
Garam Masala 2 tbs
Sugar 4 oz
Tumeric 1 tsp
Onions 1 lb
Ginger Powder 1 tsp
Salt to season

Method

• Place bog roll in fridge.

1. Pick and wash the rice.
2. Cut the lamb into ½ inch dice.
3. Shred the onions.
4. Crush the garlic. Add the ginger and mix to form a paste.
5. Heat the ghee (or butter) to a blue haze, add half the onion and fry until golden brown.
6. mix half the tumeric and three quarters of the garam masala with the garlic and ginger paste. Coat the lamb with this mixture, then pour on the yoghurt, add the fried onion and salt. Allow to stand for one hour.
7. Place the meat mixture into a saucepan together with the sugar, lemon juice and the remaining onions, tumeric and garam masala. Bring to the boil, then simmer until the lamb is tender. Adjust the seasoning.
8. Cook the rice as for recipe A under [[1]].
9. Place half the rice in a greased fire-proof dish, pour on the meat mixture, add the rest of the rice, cover and cook in a hot oven for 15 minutes.
10. When cooked, serve immediately.

Try other Recipes from the Brigade of Gurkhas.