Kabuli pulao

Method

1. Rinse the rice in cold water until it runs almost clear. Leave it to soak in fresh water for at least 1 hour.

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2. Heat all but 2 tablespoons of the oil in a large, heavy pot. Fry the onions over a medium-high heat for 15 to 20 minutes, stirring, until deep brown. This is where the pulao gets its colour, so take them as dark as you can without burning.

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3. Add the lamb and fry for 5 minutes. Add the salt and water, bring to the boil and skim off any foam. Cover and simmer for 60 to 75 minutes until the lamb is tender. Lift out the lamb and keep the stock. You need about 500ml; if there's more, boil it down.

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4. While the lamb cooks, heat the remaining oil in a small pan. Fry the carrots with the sugar for 3 to 4 minutes, add the raisins and cook for 1 more minute until they plump up. Set aside.

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5. Bring a large pan of salted water to the boil. Drain the rice, add it and boil for 5 minutes, until the grains are soft outside but still firm in the middle. Drain well.

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6. Stir the cumin, cardamom, pepper, cinnamon and cloves into the 500ml of stock. Put the lamb back in the pot, pile the rice on top, pour the spiced stock over the rice and spread the carrots and raisins over the top.

7. Poke 4 or 5 holes down through the rice with the handle of a wooden spoon. Wrap the lid in a clean tea towel and cover the pot tightly. Cook on a high heat for 5 minutes until you hear steam, then on the lowest heat for 35 to 40 minutes.

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8. Spoon the rice onto a large platter, bury the lamb in the middle and finish with the carrots and raisins on top.