Print

@herbiesspices

Making this at home? Don’t forget to tag us!
@herbiesspices, use the hashtag #herbiesspices



Afghani Lamb Pulao

The number of Afghani immigrants to Pakistan have made this a much loved national dish, served for family gatherings and special occasions. Fragrant spiced rice, tender lamb and sweet carrots and currants come together wonderfully here and although this is not a quick dish to make, elements can easily be prepared ahead.

Author: Kate Hemphill
Prep Time: 30 mins
Cook Time: 1 hour 30 mins
Total Time: 2 hours
Yield: 4 Serves 1x
Category: Meat
Cuisine: Pakistani
Scale

Ingredients

  • 450g (2 cups) white or brown basmati rice (we used brown), soaked in cold water for 1-2hrs
  • 2 lamb shanks (800g)
  • 2 tbsp vegetable oil or ghee
  • 1 brown onion, peeled and sliced
  • 2 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Herbie’s Chaat Masala
  • 1 tbsp caster sugar
  • 1 tbsp Herbie’s Green Cardamom Pods, bruised
  • 1 tsp Herbie’s Whole Cumin seeds, bruised
  • carrots:
  • 250g (approx 2) carrots, peeled and cut into matchsticks
  • 1 tsp caster sugar
  • 1/2 tsp Herbie’s Garam Masala
  • 40g (1/3 cup) raisins, soaked in boiling water for 5 minutes and drained
  • 50g unsalted nuts, roughly chopped (cashews, pistachios, almonds or a mix)
  • 1 tbsp pumpkin seeds

Instructions

  1. Preheat oven to 160C.
  2. Heat 1 tbsp oil in a heavy based casserole or saucepan and sauté onions for 5 minutes over low heat before adding garlic and ginger for a further 2 minutes.
  3. Coat shanks in 1 tbsp of the chaat masala and push onion mixture aside to brown shanks in the same pan for 2 minutes each side.
  4. Pour 1 L boiling water on top of shanks, cover with greaseproof paper pan lid and place in oven for 2 hours, turning once, until tender (this is a good step to do night before and turn off oven after 90 minutes and leave in).
  5. Drain soaking rice and cover with fresh water and 1 tsp salt; cook until about 70% cooked through, still retaining a hard bite in the middle. Rinse in cold water, drain again and stir through 1 tbsp oil to prevent sticking. Set aside.
  6. For carrots, heat sugar in a frying pan and when it starts to dissolve, add carrots, 1/2 tsp garam masala, raisins, nuts and pumpkin seeds. Stir for 2-3 minutes to combine then remove and set aside.
  7. For lamb, take shanks from cooking liquid and strain solids from the broth and discard.
  8. To assemble the dish – in a large lidded casserole add 1 tbsp sugar with remaining tablespoon of chaat masala, cardamom pods and cumin seeds. Gently heat until sugar is dissolving, then stir in rice to coat thoroughly.
  9. Place shanks in the rice and pour in 500ml (2 cups) reserved stock and top with carrot mixture. Cover pan with a tea towel and lid and increase heat to high. Once boiling, turn off heat and leave on hob to steam for 10 minutes (the dish will stay hot to serve up to 20 minutes).
  10. Either serve from pan or move to a serving plate – the lamb can also be removed from the bone and stirred through rice if desired.
Print Recipe
Nutritional Information
Serving Size 365g
Calories 1100
Sugar 16g
Sodium 1g
Fat 50g
Saturated Fat 17g
Carbohydrates 98g
Fiber 5.7g
Protein 71g

 

Recently Viewed

You have not viewed any product yet.

What’s in your cart?

You can check your cart any time by clicking on the basket icon.

View Cart
Explore All
post

Meal Ideas for Isolation

We thought that in these unprecedented times, it would be appropriate to share some handy meal ideas to ease the stress of isolation and potentially limited food sources. Having to self-isolate creates an opportunity to brush up your cooking skills and have some fun experimenting with some flavours you may not have tried before. Let’s face it, everyone can cook. Have you ever grilled
post

Spices and Spice Blends for Vegetarian and Vegan Cooking

In this short video, Ian "Herbie" Hemphill talks about how Herbie's Spices, herbs and spice blends are all suitable for vegetarian and vegan cooking. A great spice blend for vegan meals is Aloo Gobi Masala. All ingredients are listed on the labels, so you know exactly what you are getting. For a wealth of information on spices, herbs and making your own spice blends,
post

Herbie’s Newsletter Summer 2019 – 2020

We’re all in accord about single-use plastics. Having seen huge drifts of plastic in the pristine seas off the Indonesian islands, we know just how important it is to get rid of those shopping bags, plastic wraps and sandwich bags. When one gets emotional about bad plastics, it’s easy to begin to demonize all plastics, and perhaps it’s timely to repeat this message from our Newsletter of some years ago.

post

Spices & More in South India Jan-Feb 2020

We invite you to join us, Herbie and Liz, as we return to our beloved India to take you to some places where many tourists don’t go! And some amazing places that you just can’t miss. This is designed as a holiday, not an endurance test, and we have made the itinerary a little more leisurely than some earlier tours, so that you arrive home refreshed and well. Be a part of our small group and join the fun!

post

Herbie’s Newsletter Spring 2019

What kind of meal do you think of when you hear the word “curry”?  The origin of our English word is Kari, meaning a spiced sauce.  The English took the idea back home from the colonies, and the classic Madras curry – well-balanced and flavoursome - became a staple in the English household.  The French, meanwhile, had colonized the Pondicherry area on the south-eastern
post

Newsletter Winter 2019

What is Single Origin? We see it emblazoned on tea, coffee, spices and other foodstuffs.  It’s pretty simple really.  If all your potatoes have been grown in the Hunter Valley, they are single origin from that region – they don’t all have to come from the same farm. If, say, a coffee blender buys beans from Africa and South America, and mixes them all
post

Easter Spice Essentials

With Easter just around the corner, it’s time to think about the spices you’ll need for your Easter recipes. For all those sweet recipes such as cakes, biscuits and hot cross buns, cinnamon, allspice, cloves and cardamom are traditional, along with Mixed Spice. For extra fragrance and flavour, try using our Fragrant Sweet Spice Blend as an aromatic substitute. Easter is a great time
post

Herbie’s Newsletter – Spring 2021

Home Made Pizza Like so many Australians, we have had plenty of lock-down time during winter.  Our fabulous local pizzeria closed for a time, and we had to make our own pizza – not so difficult, really.  Here’s a simple dough recipe: mix 400g white bread flour with 1½ teaspoons of dry yeast and 1 teaspoon Italian Herbs.  Dissolve ½ teaspoon of salt in
post

Welcome to our New Website

The first thing you will notice is that this website looks quite different to the one you may be used to. In response to the many questions we have received from our customers over the years, we have built in many new features that will enhance your shopping experience. While navigating the site is intuitive, we've described some of the many new features here.
post

Herbie’s Spices Newsletter – Winter 2021

Following through on our gradual revision of the Spice Kits, we’ve had a look at the Al Fresco kit.  At our place, outdoor meals often include big sharing platters, which enable those who are hungry to really dig in, and those with bird-like appetites to pick gently at morsels, without any embarrassment about how much is put on, or left on, the plate.  So we’ve
post

Black Pepper Beef Recipe at Spice Village, Kumily, Kerala, India

Braised Black Pepper Beef, with Chef Manoj at Spice Village, Kumily, Kerala, India Serves 4-6 1kg beef tenderloin, trimmed Masala Marinade 1 tablespoon extra virgin coconut oil ½ cup grated fresh coconut 2 shallots, peeled and sliced 2 teaspoons coriander seeds 5 small dried red chillies, seeds removed and chopped 3 sprigs curry leaves 1 tablespoon crushed black pepper Braising Curry Sauce 1 tablespoon extra virgin coconut
post

Herbie’s Spices Newsletter – Autumn 2021

We trust that you have all survived Australia’s quiet introduction to the new year. Isn’t it wonderful that, in times of trial and frustration, cooking, eating and sharing bring such consolation? For those of us separated from our loved ones by insurmountable obstacles, we can be encouraged by improving conditions this year.

post

Herbie makes Avial (South Indian Vegetable Curry) in South India

Herbie loves being in South India, the food and the people. In this video he makes Avial (a South Indian Vegetable Curry). Making lightly spiced meals is one of life’s great pleasures, made all the simpler with our Herbie’s Spices all-natural spice blends.

post

Herbie’s Newsletter Summer 2020-2021

A world-wide annus horribilis is drawing to a close, and all we want for Christmas is a better year ahead. For many, time spent in confinement has been a time for reflection, communicating with loved ones, and cooking up a storm.

post

Herbie Makes a Curry in Kumily

In this video, following a short elephant ride, I have the audacity to show my Indian friends at Spice Village how I make my Saturday Curry!

post

Herbie’s Newsletter Spring 2020

Rose Harrisa Mackerel Spring is a time always associated with flowers.  Cauliflowers, broccoli and broccolini, even cabbage and kale, are all flowers, and it occurred to us that one could make a culinary bouquet by adding rose harissa to these flowers.  We started the experiment with rose harissa sprinkled on cauliflower cheese, then progressed to rose harissa stir-fried with broccolini, and broccoli florets tossed with rose
post

Why Herbie is Obsessed with Spices

During this time when many of us are isolated, either voluntarily or forced, I thought it would be a good idea to share some of the things I cover at the beginning of a Spice Appreciation Class. As classes are off now, here goes a virtual communication! People often ask why I am so obsessed with spices. This video explains where it all started,

Join the inner circle

Herbie’s Spices Inner Circle fills a need in the community of cooks and food lovers for early-access & upcoming events to all those hard-to-find herbs and spices.

Please enter valid email.
Subscribe