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Showing 1-6 of 6
By Chef #341413
on August 10, 2006
on October 17, 2005
Nice dish with hint of those eastern flavours. Lamb is pretty fatty though, so if you wanted go get rid of some of it, you could cool down the cooking liquid and remove the fat off the top.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 12, 2005
This was a very nice dish, lovely subtle flavours. The thought of boiling meat makes my blood run cold, but I did it anyway and it turned out fine! We ate this with a yoghurt sauce and a carrot salad - thanks for posting!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 25, 2013
Let me start by saying that I was looking for a recipe that would use a cup of lamb stock that I already had from boiling some lamb bones saved from another dinner, so making a new stock wasn't an issue for me. Also, I'm not from Afghanistan (or anywhere in the Middle East, for that matter), so I hope I'm not offending anyone's food tradition. So, forgive me when I say that I couldn't bring myself to boil the ground lamb.<br/>I did make this recipe, using all of the ingredients listed, but I first browned everything in a large saute pan, including the spices and the rice, and then cooked the whole thing on top of the stove. I glazed the carrots in a separate skillet, using a little honey instead of sugar, and then stirred them in at the end. Oh, and I didn't have any saffron, so I just skipped it.<br/>It all turned out pretty tasty. I'm still learning to appreciate the flavors of the Middle East, so wasn't sure about the cinnamon. But it does seem to go well with the rice and raisins, so I'll be less reluctant the next time I make this. And, the next time, I'll finish it off in the oven. I'll still probably brown the ingredients before turning them into the baking dish, because I just can't see how water boiled with some ground meat would make that big of an impact on the flavor of the rice.<br/>Anyway, the spices were nice and not overpowering. The proportions of meat to rice to vegetables was good. (I did need to add some additional liquid at the end.) Some of the water could be replaced with chicken broth if you don't have a lonely jar of lamb stock sitting in your refrigerator. And be generous with the salt. Unless the rice is well seasoned, I can see how this might turn out "bland". A dollop of yogurt or sour cream would be a nice garnish.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 20, 2010
4 1/2 stars. This is subtle flavoured. I made this with extra lean ground beef as I can not get ground lamb right now! I added some extra cooking oil for which I used canola to give it more fat content. After boiling the meat I added some butter to it as well and fried it a little to give it more flavour. I used sea salt and freshly ground black pepper to taste. I used dark raisins and grated the carrots and just cooked them less as I forgot they were meant to be matchsticks. It would be better as matchsticks but time consuming. I would cut down the ground cardamom per preference a little another time. This was served with an grilled Afghan style chicken, fresh Afghan salad which I will be posting shortly and Balkan (thick) yogurt. Made for Ramadan Tag 2010.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 02, 2009
Serving Size: 1 (182 g)
Servings Per Recipe: 5
The following items or measurements are not included: