* Exported from MasterCook *
TAH CHIN (YOGURT, LAMB AND RICE)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb Meats
Amount Measure Ingredient -- Preparation Method
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-JUDI M. PHELPS
2 lb Lean lamb from leg
2 1/2 c Yogurt
-- salt
Freshly ground black pepper
1 t Turmeric OR
1/2 ts Saffron threads
3 c Basmati rice
8 c -- water
2 Egg yolks
1/4 c Ghee or butter -- melted
1 tb -- hot water
Cut lamb into 1-1/4 inch cubes. Combine in a bowl
with 2 cups yogurt, 2 teaspoons salt, a good grinding
of black pepper and the turmeric or pounded saffron
threads. Cover and marinate in refrigerator for 6
hours or overnight.
Pick over rice and wash well until water runs clear.
Boil water, add 2 tablespoons salt and the rice, stir
and return to the boil. Leave uncovered and boil for 5
minutes. Drain in colander or large sieve.
Beat egg yolks in a bowl, stir in 1/2 cup yogurt and
1-1/2 cups of the rice. Place melted ghee and hot
water in a 10-cup casserole or Dutch oven. Swirl to
coat sides. Spread egg, yogurt and rice mixture
evenly over base.
Arrange half the lamb cubes over this with some of the
yogurt marinade. Add a layer of rice, remaining lamb
mixture, and all but 1/2 cup of marinade. Top with
remaining rice and spread reserved yogurt marinade on
top. Cover casserole or Dutch oven with lid and cook
tah chin in a moderate oven for 1-1/2 hours.
Spoon rice and lamb mixture into center of serving
dish. Lift off crusty layer from bottom of dish and
break into large pieces. Arrange around edge of dish.
Alternatively if a Dutch oven has been used, place on
cold surface or in cold water for 5-10 minutes, run a
knife blade around edge of contents and invert serving
dish on top. Tip upside down so that contents can come
out like a cake. Cut in wedges to serve.
Source: The Middle East Cookbook by Tess Mallos.
Shared and MM by Judi M. Phelps.
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