Fragrant Lamb Kabuli Pulao with Carrots and Raisins

1. 1

   In a large pot, heat oil over medium heat and brown the lamb cubes for about 5 minutes.

2. 2

   Add chopped onion and garlic to the pot, cooking until softened and fragrant, about 3 minutes.

3. 3

   Stir in cumin, cardamom, cinnamon, and salt; cook for another minute to release the spices' aromas.

4. 4

   Add water, bring to a boil, reduce heat, cover, and simmer for 30 minutes until lamb is tender.

5. 5

   Remove lamb and strain the broth; set aside. In the same pot, add basmati rice and 4 cups of broth.

6. 6

   After 10 minutes, add carrots and raisins to the rice, cover, and cook until rice is tender, about 15 minutes.

7. 7

   Combine the lamb with the rice mixture, fluff with a fork, and let sit for 5 minutes before serving.

Per serving