Name: Lamb Rice with Crispy Potato Base
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 4
Ingredients: 500 g/1 lb 2 oz waxy potatoes, peeled, one half cut into 1cm/½in cubes, the other half sliced lengthways into long thin ovals about 3mm/⅛ in thick; 500 g/1 lb 2 oz large tomatoes, deseeded and cut into 1cm/½in cubes; chopped mint leaves, to sprinkle; 1 recipe quantity Parboiled Rice; 500 g/1 lb 2 oz boneless lamb (preferably leg), fat trimmed off and cut into 1cm/½in cubes; 4 garlic cloves, finely chopped; 5 tbsp tomato purée/paste; a pinch of ground cinnamon; 120 ml/4 fl oz/½ cup sunflower oil; 1 onion, finely chopped, plus 1 onion, thinly sliced; sea salt and freshly ground black pepper; Greek yogurt or kashk, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is my take on a layered rice recipe known as Istambooli Polow. At first glance it does sound like a carb-on-carb sin, with its combination of potato and rice, but don’t judge it until you have tried it. Turkey also works well instead of lamb.

Ingredients

120 ml/4 fl oz/½ cup sunflower oil
1

Method

Heat 2 tablespoons of the oil in a frying pan over a medium–low heat, add the chopped onion and sauté for 4–5 minutes or until soft and translucent. Add the garlic, lamb, spices, tomato purée/paste and tomatoes, and season to taste with salt and pepper. Add

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Ingredients

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