Pillau-i-Rarah (Pillau of Lamb)
From Banquets of the nations, 1911
Serves 5
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- a couple of onions (medium)
- half a pound of boiling butter
- two pounds of lamb
- half-a-dozen dried apricots
- a handful of pistachio nuts
- a teaspoonful of ground turmeric
- a teaspoonful of cummin
- a teaspoonful of coriander
- half that quantity of ground caraway
- half that quantity of ground cloves
- a large chilli sliced
- salt to taste
- one cupful of water
- one of milk curds
Method
Fry onions in butter, add lamb and fry briefly.
Combine all ingredients in a stewpan, pour in water and milk curds, and stew slowly for four hours.
Serve surrounded with boiled rice.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 12. The excerpt below is the record exactly as published.
Pilxau-i-Rarah. (Pillau of Lamb.) Slice a couple of onions (medium) and fry in half a pound of boiling butter. Cut two pounds of lamb in bits about the size of a square inch, fry these in the butter for a few minutes ; then put the onions, butter, and meat in a stewpan along with half-a-dozen dried apricots and a handful of pistachio nuts, a teaspoonful each of ground turmeric, cummin, coriander, and half that quantity of ground caraway and cloves, and a large chilli sliced, with salt to taste. Pour in one cupful of water and one of milk curds
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