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The
Pakistan pavilion has an open-air barbecue area for diners who like the
outdoor life. Inside is a large restaurant beneath a
petal-shaped
dome. Walls are decorated with Moghul and contemporary
designs.
Curries and kebabs are among the Pakistani dishes served.*
PULLAO
Pakistan
Rice, Lamb, and Fruits**
2 cups
raw rice
2 oranges
1 cup seedless grapes
4 tablespoons butter
2 pounds boneless lamb, cut in 1 & 1/2 inch cubes
1 cup thinly sliced onions
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ginger
1/2 teaspoon saffron
1 tablespoon boiling water
2 & 1/2 cups yoghurt
1 cup milk
1/4 cup blanched almonds
1/4 cup unsalted pistachio nuts
Wash
the rice and soak in cold water for 30 minutes. Peel the
oranges
and cut in thin slices crosswise. Peel the grapes if you
like,
but it is not necessary.
Melt the butter in a skillet; brown the
lamb in it. Transfer to a casserole. in the fat
remaining
in the skillet, brown the onions. Add to the lamb with the
salt,
pepper, ginger, the saffron dissolved in the water, the yoghurt and
milk. Mix lightly. Drain the rice thoroughly and
spread
over the lamb. Arrange the fruits and nuts over the rice.
Cover the casserole tightly. Bring to a boil and
cook over
medium heat 5 minutes, then place in a 300 degree oven and bake 35
minutes or until the lamb and rice are tender.
4 to 6 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
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