Mutton Pilau

Ingredients:

1kg mutton (with plenty of bones eg neck)
6 garlic cloves, halved lengthways
3 cinnamon sticks (each about 3cm long)
650g basmati rice
6 carrots, shredded into long strips with a potato peeler
220g ghee or oil for frying
5 medium onions, thinly sliced
2 large onions, peeled
12 cloves
12 black peppercorns
120g butter

Method:

Tie the cinnamon, cloves and black peppercorns in a muslin bag. Place in a pan with the lamb and pour over 3l water. Add the peeled onions and bring to a boil. Cook for about 1 hour, or until the mutton is tender then take off the heat.

Remove the meat and bones form the pan then strip the meat from the bones and chop it coarsely. Discard the spices from the stock, but leave in the onions.

Combine the ghee or oil and the butter in a pan. Melt gently then add 60ml water and bring to a simmer. Add the sliced onions and bring the mixture to a boil. Continue boiling for about 6 minutes, or until the onions are golden brown in colour. Now add the chopped mutton along with the rice. Continue frying, stirring frequently, until the rice is golden brown in colour.

Strain the mutton stock and make up to 2.5l with water. Season the onion mix to taste with salt, then add the mutton stock. Bring to a boil, reduce to a simmer, cover with a tight-fitting lid and simmer very gently over low heat until all the liquid has been absorbed and the rice is tender (check every now and then by removing the lid to see how the dish is progressing).

Fluff the rice grains to separate with a fork and serve immediately.

Mutton Pilau

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