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Tah Chin (Yogurt, Lamb And Rice) Recipe

by Global Cookbook

Ingredients

2 lb Lean lamb from leg 2 1/2 c. Yogurt salt     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

1. 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.
2. 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.
3. 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.
4. Swirl to coat sides. Spread egg, yogurt and rice mix proportionately over base.
5. 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.
6. 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.
7. 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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