Tah chin

Tah chin

Yoghurt, lamb and rice

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg lean lamb, from the leg
625g yoghurt
4 tablespoons salt
1 teaspoon ground turmeric
or 1/2 teaspoon saffron threads, pounded
freshly ground black pepper, to season
600g basmati or other good-quality long-grain white rice
2 egg yolks
60g ghee or butter, melted

Method

  1. Cut the lamb into 3 cm cubes. Combine in a bowl with 500 g of the yoghurt, half the salt and the turmeric or saffron. Add a good grinding of pepper and turn to coat. Cover and marinate in the refrigerator for 6 hours, or overnight.
  2. Preheat the oven to 160°C.
  3. Pick over the rice and wash it well until the water runs clear. Bring 2 litres water to the boil in a large saucepan. Add the remaining 2 tablespoons salt and the rice, stir and return to the boil. Allow to boil, uncovered, for 5 minutes, then drain the rice.
  4. Beat the egg yolks in a bowl. Stir in the remaining yoghurt and half the partly cooked rice.
  5. Place the melted ghee and 1 tablespoon hot water in a 2.5 litre casserole dish or Dutch oven. Swirl to coat the base and side. Spread the egg, yoghurt and rice mixture evenly over the base. Arrange half the lamb on top and drizzle with some of the yoghurt marinade. Add another layer of rice, the remaining lamb mixture, and all but 125 ml of the marinade. Top with the remaining rice and spread the reserved yoghurt marinade on the top.
  6. Cover and bake for 1½ hours.
  7. Spoon the rice and lamb mixture into the centre of a serving dish. Lift off the crusty layer from the bottom of the dish and break it into large pieces. Arrange around the edge of the dish.
  8. Alternatively, if you are using a Dutch oven, place it on a cold surface or in cold water for 5–10 minutes. Run a knife round the edge of the contents and invert a serving dish on top. Tip the pan upside down so that the contents come out like a cake. Cut into wedges to serve.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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