Afghan Marinated Lamb (For Kabuli Pulao)

1. 1

   Wash and pat the meat dry. Season generously with salt and pepper.

2. 2

   Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.

3. 3

   Add the garlic and the saffron and stir to combine flavors.

4. 4

   Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.

5. 5

   Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.

6. 6

   Remove the lamb and set aside in a bowl.

7. 7

   Reserve the stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.