Name: Wakandan Jeweled Vegetable Pilau With Berbere Braised Lamb Recipe
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: African
Ingredients: For Berbere Braised Lamb:; 2 tbsp Vegetable Oil; 2 lb boneless, cut into 2-inch cubes lamb shoulder; to taste salt and pepper; 2 finely minced medium red onions; ¼ cup clarified butter ghee; 4 cloves sliced garlic; 1 tbsp minced ginger; 1 tbsp paprika; 1 tsp cayenne; ½ tsp ground fenugreek; ¼ tsp ground nutmeg; ½ tsp ground cardamom; ¼ tsp ground cloves; ¼ tsp ground Cinnamon; ¼ tsp allspice; 2 tbsp tomato paste; 2 cups beef broth; For Vegetable Pilau:; ¼ cup clarified butter ghee; 2 sliced medium red onions; ½ core removed, shredded green cabbage; 2 cups shredded Carrot; 4 cloves minced garlic; 1 tbsp grated ginger; to taste salt and black pepper; 1 tbsp ground cumin; 1 tbsp curry powder; 1 tsp ground cardamom; 2 cups basmati rice

How To Make Vegetable Pilau With Berbere Braised Lamb

This vegetable pilau filled with exquisite flavor from spices and veggies is paired with a rich and delicious berbere braised lamb you’d surely love!

Preparation:

Cooking: 2 hours 5 minutes

Total: 2 hours 5 minutes

Serves:

Ingredients

For Berbere Braised Lamb:

2tbspvegetable oil
2lblamb shoulder,boneless, cut into 2-inch cubes
salt and pepper,to taste
2medium red onions,finely minced
¼cupghee,clarified butter
4clovesgarlic,sliced
1tbspginger,minced
1tbsppaprika
1tspcayenne
½tspfenugreek,ground
¼tspnutmeg,ground
½tspcardamom,ground
¼tspcloves,ground
¼tspcinnamon,ground
¼tspallspice
2tbsptomato paste
2cupsbeef broth

For Vegetable Pilau:

¼cupghee,clarified butter
2medium red onions,sliced
½green cabbage,core removed, shredded
2cupscarrot,shredded
4clovesgarlic,minced
1tbspginger,grated
salt and black pepper,to taste
1tbspcumin,ground
1tbspcurry powder
1tspcardamom,ground
2cupsbasmati rice
3cupswater
1bay leaf
1stickcinnamon
1star anise
2scallions,sliced
½cupcashews
¼cuppomegranate seeds

Instructions

Berbere Braised Lamb:

Heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering.
Add the lamb to the pot, season with salt and pepper, and brown on all sides for about 10 minutes.
Remove the lamb from the pot.
To the same pot, add the red onions and cook for about 15-20 minutes until brown.
Stir in the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamom, cloves, cinnamon, allspice, and tomato paste.
Pour in the beef stock, stirring well to incorporate. Bring the sauce to a boil and return the lamb to the pot.
Reduce the heat to medium-low, so the sauce is at a gentle simmer, cover and cook for 1 hour, stirring occasionally until the lamb is tender.

Vegetable Pilau:

Use a separate large, shallow pot, melt the ghee over medium heat.
Add the sliced red onions and cook for about 20 minutes until soft and slightly caramelized.
Add the cabbage, carrots, garlic, and ginger, and sauté until the vegetables have softened and cooked down.
Season with salt, pepper, ground cumin, curry powder, and cardamom.
Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise.
Reduce the heat to low and cook for 20 to 25 minutes until water is absorbed and the rice is slightly fluffy.
Discard the bay leaf, cinnamon stick, and star anise. Stir the rice well before transferring to a large serving platter.
Create a small well in the middle of the rice, and spoon the lamb over the top.
Serve garnished with scallions, cashews, and pomegranate seeds.
Enjoy!