What I'm cooking and eating

Tuesday, 25 October 2016

Pelau?

My mother used to make this often in our childhood; she always called it "Pelau", although I am not at all sure this is the correct name.  I called it risotto when I first made it, but then I learnt how to make "proper" risotto, so have reverted to its original name.  And updated the seasoning a bit, too!  You can also make this with chicken; and probably with any leftover cold meat, but I usually use lamb.

1 quantity cold cooked lamb (enough for two people - I can't be specific as to quantities), cubed
1 onion, chopped
1 clove garlic, crushed or finely chopped
1 quantity frozen peas (again, you know your family's appetite!)
1 quantity sultanas or raisins (I used a 70g tub)
1 quantity roasted peanuts
Leftover gravy
Seasoning (I used pepper - no salt, as the peanuts provided that - Worcester sauce and ras el hanout)
1/2 cup by volume uncooked rice (125 ml)

Cook the rice as you normally do, and while this is happening, sweat the onions and garlic in a little cooking oil.  When they start to turn translucent, add the rest of the ingredients and allow to simmer until the rice is cooked.  Mix together, and serve, with mango chutney if liked.

If you have leftover vegetables, by all means add them!  And if you don't have any gravy, use a little water and perhaps a "Stock Pot" - I see they do them in lamb now.


No comments:

Post a Comment