Rice with Lamb and Yogurt

Name: Rice with Lamb and Yogurt
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: For 4–6 people
Ingredients: ½ tsp cayenne or white pepper; ½ tsp cayenne or white pepper; 225 ml/8 fl oz/1 cup plain yogurt; 1 tsp sugar (optional); A large pinch of saffron strands; 2 shallots, finely chopped; ½ tsp ground cinnamon; 1 tsp salt; 3 cloves garlic, finely chopped; 3 tbsp milk; 56 g/2 oz butter; Fried onion to garnish; 450 g/1 lb/2 cups long grain rice, preferably Basmati, soaked in salted cold water for 4–8 hours, then rinsed and drained; 12 cutlets, some of the fat discarded; 84 ml/3 fl oz/⅓ cup olive oil; 450 g/1 lb/2 cups long grain rice, preferably Basmati, soaked in salted cold water for 4–8 hours, then rinsed and drained

Tah Chin

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
1 hr 15

Appears in

The Rice Book

By Sri Owen

Published 1993

About

An Iranian friend in Oxford, Soraya Tremaine, gave me this recipe. It can also be made with chicken, but kid – young goat’s meat – is especially delicious. My choice would be the cutlets taken from the best end of neck of goat or lamb, or the whole leg of a lamb or kid. The leg needs to be scored deeply before it is marinated in yogurt, then roasted for 40–45 minutes in the oven at 180°C/350°F/Gas Mark 4, then sliced before the final cooking with the rice. With cutlets, the

Ingredients

Main course
Spicy

Ingredients

Method