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                     TAH CHIN (YOGURT, LAMB AND RICE)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Lamb                             Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -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.
  jphelps@shell.portal.com, juphelps@delphi.com, or
  jphelps@best.com
 


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