Kabilie Palau – Long Grain Rice with Lamb, Carrots and Raisins

Cover long grain rice with cold water and let it swell for 1-2 hours. Remove fat and skin from meat and cut into pieces of about 5 cm. Peel and dice the onions. Stir garam, pepper, cardamom masala and salt in the warm water.

Stir-fry the onions in half of the oil. Extinguish with the herb mixture, bring to a boil and simmer over medium heat for 1 hour with the lid on. Skim frequently during this process.

Remove stems from raisins. Clean carrots, cut lengthwise into narrow slices, then into tender strips. Soak pistachios in hot water for 15 minutes and cut in half lengthwise.

Heat remaining oil, heat raisins in it, stirring throughout, until plump and round. Lift out and transfer to a large plate. In the same oil, stir-fry the carrot strips with the sugar for 3-4 minutes, remove and also place on the plate. Last but not least, toast the almonds and pistachios briefly and add to the plate.

Lift meat out of clear soup and keep warm with lid closed. Pour clear soup through a fine sieve into a large saucepan and bring to a boil. Pour in the drained long-grain rice and cook over medium heat with the lid closed until the clear soup is absorbed (the long-grain rice will begin to crackle softly). Using the handle of a wooden spoon, press several “chimneys” into the long-grain rice so that the steam escapes.

Related Recipes:

Long Grain Fried Rice with Shrimp and VegetablesBring the long grain rice to a boil with the water and cook with the lid closed at a low temperature for about... Balkan Skewer with Rice SaladFor the marinade, squeeze the garlic cloves smooth and form in a bowl with diced thyme, shallot, rosemary and... Risotto with EelSauté shallots and garlic in olive oil – add long-grain rice – stir everything together so that... Grain Roast with Summer Vegetables and Veal Loin SlicesPrepare: Grain roast: Soak the grain in cold water the day before. Bring the cereal and spices to the boil and... Rice Meat Bulgarian StylePerhaps your new favorite bean dish: Rinse and dry the meat and cut into cubes of about 3x3cm. Remove the peel... Boiled Veal with Horseradish SauceIn a saucepan, boil 2 liters of water. Chop the tendons and skins of the meat and add them to the boiling... Saffron Pilaf with Peaches – Zaffrani PullaoAnother Mogul classic, this time prepared very elaborately with raisins, almond kernels and pistachios and... Pot Au Feu From the LobsterBring the water to a boil. Add sea salt, soup herb and a small pinch of cumin and make about five min. In the... Emmental Lamb SoupPeel onion, cut in half, lard each half with bay leaf spice and clove. Cut leek stalk into pieces. Put the... Beckibraten with Arugula PestoPesto: Heat oil in a frying pan, add garlic and arugula, sauté. Briefly steam the pine nuts, season, place in...