A spicy combination of lamb, apricots and raisins, Garmi Polo (gahr-mee poh-loh) is an unusual and impressive dish for a dinner party. It may be followed by a crisp green salad. The amount of liquid given below for cooking rice is approximate and refers to best-quality long-grain rice. If you use any other long-grain rice, follow the instructions given on the package.
2 oz. butter
6 lamb chops
8 fl. oz. water
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cinnamon
1 teaspoon garam masala
1 oz. raisins
6 oz. dried apricots, soaked overnight and drained
6 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
16 fl. oz. water
1 teaspoon salt
1 teaspoon ground saffron
½ cup butter, melted
First prepare the meat mixture. In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the chops and fry them for 2 to 3 minutes on each side, or until they are golden brown.
Pour the fat out of the pan and add the water, salt, pepper, cinnamon, garam masala, raisins and apricots. Bring to the boil. Reduce the heat to low, cover the pan and simmer for 20 minutes.
Meanwhile, prepare the rice. Put the rice in a saucepan and add the water, salt and saffron. Bring to the boil over high heat. Cover the pan, reduce the heat to low and simmer for 15 minutes or until all the liquid has been absorbed and the rice is tender.
Transfer the rice to a warmed serving dish. Toss the grains in the melted buttec. Pour the meat and fruit mixture over the rice and serve at once.