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Lamb Pulao

A delicious rice dish made with aromatic spices, caramelized onions, and ground lamb.
5 from 2 votes

Ingredients
  

Caramelized Onions

  • 1 Yellow Onion Sliced, and then quartered
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1/4 tsp Sea Salt

Rice

  • 2 Cups Jasmine or Basmati Rice
  • 3 Cups Broth or water. If you use water instead of broth, you should also add about 1/4 tsp of sea salt.
  • 1/2 tsp Adobo by Goya or Badia
  • 1/2 tsp Yellow Curry Powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Cinnamon
  • 1/4 tsp Saffron If you do not have saffron, you can use 1/4 tsp Goya Sazon

Lamb

  • 1 lb Ground Lamb or any ground meat
  • 3 cloves Garlic finely diced
  • 1 tbsp Ginger grated
  • 1 tsp Cumin
  • 1 tsp Salt

Instructions
 

Caramelize the Onions

  • This step will take about 40 minutes, however, it is not a lot of work. This is something that can be done while watching TV, sending an email, talking on the phone, etc.
  • You have to slice your onion thin, but not too thin: about 1/4 inch thick. Then, cut each onion slice in half, and then in half again. You will have onion quarters.
  • Next, heat up about 1 tbsp of olive oil in a pan with 1 tbsp of butter on medium heat. Once it gets hot and melted, add your onion and mix so that all of the onions are covered in the oil mixture.
  • Add about 1/4 tsp salt per onion, mix, and then turn the heat down to low. Let the onions cook on low heat and mix every 5 minutes or so. Once the onions are evenly browned, they are finished cooking.

Lamb Pulao

  • Finely dice your garlic and grate your fresh ginger.
  • Then, heat a large dutch oven on medium heat and add your lamb. Break it up with a spatula a little and add your garlic, ginger, cumin and salt.
  • When it starts to brown, continue to mix it and the majority of the caramelized onions. You will want to keep a few onions to top off your dish later on. Once there is just a little pink left in your lamb, turn off your heat.
  • Spread the meat and onion mixture out evenly on the bottom of the pan. Then top with 2 cups of rice, the broth, and then all of the rice spices. Using a spatula or spoon, try to make sure all of the rice is submerged in the broth, and make sure the spices are swirled around in the broth, without messing up your bottom layer of meat and onions.
  • Bring your rice mixture to a boil on high heat. Once it starts to boil, turn heat to low and cover it. You will cook it for 25-27 minutes, then turn off the heat completely. Fluff up the rice, by mixing it, but then keep it covered for an additional 5 minutes. Once the rice is finished absorbing the water, give the whole mix a stir and top with the remaining onions and some fresh cilantro.