Lamb leg meat 1.5 pounds 2 small purple onions
1 carrot 2 small bowls of Indian or Pakistani rice
1 small dish of raisins 1 small pinch of cumin
1 small pinch of coriander seeds 1 small pinch of fenugreek seeds
1 small pinch of green cardamom Adequate amount of salt
How to make Afghan mutton pilaf #Autumn Health Eat Like This#Afghan Lamb Pilaf Recipe Illustration 1

Step 1

Wash the rice and raisins and set aside. Crush the spices in a food processor and set aside. #Autumn Health Eat Like This#How to make Afghan mutton pilaf Illustration 2

Step 2

Peel carrots and cut into strips, cut onions into strips and set aside #Autumn Health Eat Like This#Afghan mutton pilaf recipe Illustration 3

Step 3

Wash the lamb leg and cut into walnut-sized pieces#Autumn Health Eat Like This#Afghan mutton pilaf recipe Illustration 4

Step 4

Sauté the onions in the base oil until fragrant, add the mutton and stir-fry until it changes color #Autumn Health Eat Like This#Afghan mutton pilaf recipe Illustration 5

Step 5

Add water to cover the mutton, bring to a boil, skim off the blood foam, and simmer for 20 minutes #Autumn Health Eat Like This#Afghan mutton pilaf recipe pictureSolution 6

Step 6

Add previously beaten spice powder and salt to taste #Autumn Health Eat Like This#How to make Afghan mutton pilaf Illustration 7

Step 7

Add carrot sticks and raisins, spread them evenly, and finally add washed rice and spread them evenly #Autumn Health Eat Like This#How to make Afghan mutton pilaf Illustration 8

Step 8

Cover the pot and continue to simmer for 20 minutes to allow the rice to mature. Afghan mutton pilaf cooking tips

The amount of water used to simmer the rice here is the same as usual. If you don't like mutton, you can also make it with beef. You can add enough water at once, or you can add more water when you add rice later. You can flexibly control the operation. In terms of seasoning, the amount of salt should be slightly more, because this pilaf has its own base flavor, so the soup needs to taste slightly salty.