Afghani Lamb And Rice Dish Recipes

Steps:

• If using dried chickpeas: Put soaked chickpeas in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 45 minutes to an hour, until tender. Top up with water as necessary to keep chickpeas covered. (If using pre-cooked or canned chickpeas, skip this step.)
• Season lamb pieces generously with salt and pepper. In a large heavy skillet or Dutch oven with a lid, heat oil over medium-high heat. Working in batches over high heat, brown the lamb pieces on both sides, removing them to a plate as they are cooked. (Don't crowd the pan or they won't brown nicely.)
• When all the lamb is browned and the pot is empty, reduce heat to medium high. Add onions, season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add raisins, pomegranate molasses (if using), cumin, coriander, allspice, mace, and cinnamon and stir to coat. Return lamb to the pot, along with any juices.
• Heat oven to 350 degrees.
• If using canned chickpeas, drain well. If using cooked chickpeas, drain and reserve the cooking liquid. Add drained chickpeas and rice to onion mixture and stir together. Turn heat to high and add 2 cups chickpea cooking liquid (or 2 cups water or broth, if using canned chickpeas). Bring to a boil, then reduce to a simmer. Cover tightly. Bake about 1 hour, until lamb is tender when probed with a fork and rice is cooked through. Let rest for at least 10 minutes before serving, or up to 30 minutes.
• Meanwhile, in a small skillet, melt butter over medium heat until it foams. Add walnuts and cook, stirring, until lightly browned, about 2 minutes. Salt lightly and set aside. Fluff the lamb and rice gently, lifting up from the bottom. Serve directly from pot or transfer to a serving platter. Sprinkle with walnuts, pomegranate seeds, mint and crushed red pepper. Pass a bowl of yogurt at the table.

Steps:

• Preheat oven to 325 degrees. Soak saffron threads and set aside.
• Meat: In a large pot in plenty of water add the ground lamb, 2 T. of the onion and salt and pepper. Bring to boil and cook meat for about 15-20 minutes or until meat is no longer pink. Drain meat and reserve all the cooking liquid. Set meat aside. (It is very important to save the liquid as this will be used to cook the rice.).
• Rice: In pan combine the reserved lamb stock, the rice, the saffron threads-straining the threads but including the soaking water, cinnamon, ground cumin, ground coriander and the cardamom powder. Cover, bring to boil and simmer 20 minutes or until grains are tender.
• While the rice is cooking saute the carrots with the sugar on medium heat in a little bit of oil about 5 minutes, being careful not to burn. Next add the onion and raisins and saute another 2 or 3 minutes until carrots are slightly tender but still firm, onions are soft and raisins have plumped up. Set aside.
• Lightly oil an oven proof casserole dish. Spoon half of the carrot mixture on bottom of casserole, followed by part of the meat mixture, then some of the rice, layering the ingredients so that you end up with rice on top. Cover and bake about 25 minutes in low oven.
• Remove casserole dish from oven. Garnish with the remaining carrot/raisin mixture and fresh cilantro sprigs. Season with salt if necessary.