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Add a photoServings: 6
Ingredients
- 2 lb Lean lamb from leg
- 2Â 1/2 c. Yogurt salt
- Â Â Freshly grnd black pepper
- 1 tsp Turmeric Or possibly
- 1/2 tsp Saffron threads
- 3 c. Basmati rice
- 8 c. ,water
- 2 x Egg yolks
- 1/4 c. Ghee or possibly butter, melted
- 1 Tbsp. ,warm water
Directions
- Cut lamb into 1-1/4 inch cubes. Combine in a bowl with 2 c. yogurt, 2 tsp. salt, a good grinding of black pepper and the turmeric or possibly pounded saffron threads. Cover and marinate in refrigerator for 6 hrs or possibly overnight.
- Pick over rice and wash well till water runs clear. Boil water, add in 2 Tbsp. salt and the rice, stir and return to the boil. Leave uncovered and boil for 5 min. Drain in colander or possibly large sieve.
- Beat egg yolks in a bowl, stir in 1/2 c. yogurt and 1-1/2 c. of the rice. Place melted ghee and warm water in a 10-c. casserole or possibly Dutch oven.
- Swirl to coat sides. Spread egg, yogurt and rice mix proportionately over base.
- Arrange half the lamb cubes over this with some of the yogurt marinade. Add in a layer of rice, remaining lamb mix, and all but 1/2 c. of marinade.
- Top with remaining rice and spread reserved yogurt marinade on top. Cover casserole or possibly Dutch oven with lid and cook tah chin in a moderate oven for 1-1/2 hrs.
- Spoon rice and lamb mix into center of serving dish. Lift off crusty layer from bottom of dish and break into large pcs. Arrange around edge of dish. Alternatively if a Dutch oven has been used, place on cool surface or possibly in cool water for 5-10 min, run a knife blade around edge of contents and invert serving dish on top. Tip upside down so which contents can come out like a cake. Cut in wedges to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 629g | |
| Recipe makes 6 servings | |
| Calories 1289 | |
| Calories from Fat 871 | 68% |
| Total Fat 96.8g | 121% |
| Saturated Fat 27.32g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 644mg | 27% |
| Potassium 415mg | 12% |
| Total Carbs 74.7g | 20% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.12g | 0% |
| Protein 27.09g | 43% |
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