Persian layered lamb polo

Name: Persian layered lamb polo
Cook time: 1 h 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 120 g (4 oz) butter; 1 onion, finely chopped; 800 g (1 lb 10 oz) lean lamb fillet, cut into 2 cm (¾ inch) chunks; ½ teaspoon ground turmeric; ½ teaspoon ground cinnamon; ¼ cup (85 g/3 oz) prunes, pitted; ½ cup (80 g) dried apricots, halved; 2 cups (100 g/3½ oz) English spinach leaves, washed and blanched; 2 cups (400 g/13 oz) basmati rice

October 30, 2013

Time:1-2 hoursServes:4

A recipe from the Good Food collection.

Ingredients

120 g (4 oz) butter
1 onion, finely chopped
800 g (1 lb 10 oz) lean lamb fillet, cut into 2 cm (¾ inch) chunks
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
¼ cup (85 g/3 oz) prunes, pitted
½ cup (80 g) dried apricots, halved
2 cups (100 g/3½ oz) English spinach leaves, washed and blanched
2 cups (400 g/13 oz) basmati rice

Method

Step 1
In a large heavy-based saucepan, melt half the butter over medium heat, add the onion and cook for 5 minutes, or until golden. Add the lamb and brown on all sides. Add the turmeric and cinnamon and a little salt and pepper. Add the prunes and apricots, then pour in enough water to cover the meat. Cover with a lid and simmer, stirring occasionally, over low heat for 1¼ hours, or until the mixture is thick and the meat is tender. Add a little more water if the mixture looks like it is drying out.
Step 2
Meanwhile, pour 1 litre (32 fl oz) water into a large saucepan and add 1 teaspoon salt. Bring to the boil, then add the rice and stir until the water returns to the boil. Boil for 5 minutes, then drain the rice in a colander. Add half the remaining butter to the saucepan with ¼ cup (60 ml/2 fl oz) water and bring to the boil. Swirl to coat the base and sides of pan, then spread half the rice over the base of the pan and smooth the surface with a wooden spoon. Spoon the remaining rice over the top and make a mound. Make a tunnel in the mound with the handle of a wooden spoon to the bottom of the pan and pour the remaining butter into the hole. Cover the pan with grease proof paper, then secure the lid tightly. Cook over medium-low heat for 10 minutes, then reduce the heat to low and cook for another 10 minutes. The rice should be fluffy.

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