Ingredients of Lamb Pelau

Ingredients

• 3 onions
• 1 clove of garlic
• 1 lb. of Sultana raisins
• 2 tablespoons of curry powder
• 2 oz. of butter
• 5 lamb cutlets
• 1 teaspoon of salt
• 1 lb. of rice
• 1 pint of stock
• 3 oz. of butter
• ¼ teaspoon of salt
• grated rind of ½ lemon
• ¼ teaspoon of mixed herbs
• ½ cup of thick cream
• juice of 1 lemon

Directions

1. Remove the gills from the oysters and drain off the gravy.

2. Mix curry powder with 2 oz. of butter, then fry the raisins, garlic, and onions for 10 minutes.

3. Trim the fat off the lamb cutlets, add them to the onions, and sprinkle with salt. Simmer for 30 minutes.

4. Wash the rice, add it to the stock, and boil slowly for 15 minutes.

5. Stir in 3 oz. of butter and ¼ teaspoon of salt until the rice turns bright yellow.

6. Add enough gravy to moisten the rice, along with the grated lemon rind and mixed herbs. Simmer until the rice is tender and grains are separate, about 15 minutes.

7. Stir in the cream, then layer half the rice on a hot dish.

8. Add lemon juice to the cutlets, place them with their sauce on the rice, and cover with the remaining rice. Serve immediately.