Pilaf with lamb and raisins

Ingredients:

For the Pilaf:

• 500g (1 lb) lamb, cut into bite-sized pieces (shoulder or leg of lamb works well)
• 1 1/2 cups long-grain basmati rice (washed and drained)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup raisins (golden raisins or regular)
• 2 tbsp olive oil or ghee
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric (for color and flavor)
• 2-3 cardamom pods (optional, for extra fragrance)
• 2-3 cloves (optional)
• 1 bay leaf
• 3 cups beef or chicken broth (or water, but broth will add more flavor)
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• 1 tbsp lemon juice (optional, for a touch of acidity)

Instructions:

Prepare the Lamb:

1. Brown the lamb: Heat 1 tablespoon of olive oil (or ghee) in a large pot or Dutch oven over medium-high heat. Add the lamb pieces and cook for 6-8 minutes, turning occasionally until browned on all sides. Remove the lamb from the pot and set aside.

Make the Pilaf:

2. Sauté the onions and garlic: In the same pot, add another tablespoon of oil if needed. Add the chopped onion and cook for 3-4 minutes until softened and slightly golden. Add the minced garlic and cook for an additional 1 minute, until fragrant.

3. Add the spices: Stir in the ground cumin, coriander, cinnamon, turmeric, cardamom pods, and cloves (if using). Cook for about 1 minute until the spices are aromatic.

4. Add the rice: Stir in the washed and drained basmati rice, making sure it gets coated with the spices and oil. Sauté for 2-3 minutes, allowing the rice to absorb the flavors.

5. Return the lamb: Add the browned lamb pieces back into the pot. Pour in the broth (or water), and add the bay leaf. Stir to combine everything. Season with salt and pepper to taste.

6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice and lamb cook for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. You can also use a tight-fitting lid to keep the steam trapped inside for an even cook.

Add the Raisins:

7. Stir in raisins: About 10 minutes before the rice is done, sprinkle the raisins over the rice, gently folding them into the dish. The raisins will plump up as they cook with the rice and lamb, adding a lovely sweetness.

Finish and Serve:

8. Rest the pilaf: Once the rice is cooked and the liquid is absorbed, remove the pot from the heat. Let it sit covered for 5-10 minutes to allow the flavors to meld together.

9. Garnish and serve: Fluff the rice with a fork, discard the bay leaf, and sprinkle the pilaf with fresh chopped parsley or cilantro. If desired, add a squeeze of lemon juice to brighten the flavors before serving.

Serving Suggestions:

• Accompaniments: Serve the pilaf with a side of yogurt or a simple cucumber salad to balance the richness of the lamb and spices.
• Naan or flatbread: Soft naan or flatbread is a great addition for dipping and scooping up the pilaf.

Enjoy your Pilaf with Lamb and Raisins, a savory and aromatic dish with the perfect balance of spiced lamb and sweet raisins!