Leo's Kabuli Pulao

1 small leg of lamb

2 small onions, diced

3 cloves garlic, minced

Spices: Tumeric, cumin seeds, ground coriander, garam masala, green cardamon powder

200ml beef stock

500ml hot water

2 carrots, julienned

3 tbsp sugar

1 cup sultanas

2 cups saffron rice

4 medium potatoes, chopped

In a large, heavy bottom pot, sear lamb on each side. Remove lamb and put aside.

In the same pot, brown onions in 3 tbsp oil. Add minced garlic. (This can be transferred to slow cooker). Then add 1 tbsp turmeric, 1 tbsp cumin seeds, 1 tsp green cardamon powder, 1 tbsp ground coriander and 2 tbsp garam masala.

Add potatoes, 500ml hot water, 200ml beef stock (or one beef stock cube) and 1 tbsp salt. Simmer for 2 hrs on a low temperature (or at a high temperature for 5hrs in a slow cooker).

Meanwhile, cook julienned carrots in 1 tbsp oil. Add 3 tbsp sugar and 1 tsp ground green cardamom. Then add 1 cup of sultanas. Fry until sugar becomes an aromatic, sticky syrup.

Next, add saffron rice to the pot and add water so it is one inch above the rice. Add a little extra tumeric if colour is not vibrant yellow. Cover with a teatowel and then with a lid and simmer on low for 15 minutes until water has been absorbed.

When done, serve rice with lamb and potatoes on the side. Garnish with carrot and sultanas.