A rich and flavorful celebration of lamb, yogurt, and rice. It is often served on special occasions, bringing people together over a communal platter.
2 HRS 20 MINS (Without overnight marinating time & resting time)
2 lbs lamb, cut into chunks
4 cups plain yogurt
2 tbsp ghee
1 large onion, finely chopped
2 cups RK Basmati Rice, washed and soaked
1/4 cup pine nuts, toasted
1/4 cup almonds, toasted
1/4 cup chopped fresh parsley
RK Salt and pepper to taste
1/2 tbsp RK coriander powder
1 tbsp RK Cumin Powder
1/2 tbsp RK Paprika Powder
1/4 tbsp RK Cardamom Whole
Wash meat cubes and place in tray with lid. Cover meat with water, cover tray and place in refrigerator for 4-8 hours.
Put ghee in heavy skillet over medium-high heat. Drain and pat dry meat cubes. Place in skillet and cook for 20 minutes until browned on all sides. Season meat with salt and pepper, to taste, and add enough water to cover meat. Reduce heat, cover and cook for 1 hour. Add onion and simmer uncovered for 30 minutes.
While meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid. Add salt and slowly bring yogurt mixture to boil stirring constantly with a wooden spoon in one direction only to reach desired consistency. Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.
Stir yogurt into meat and add seasonings as desired. Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.
In a small skillet, put ghee and stir in pine nuts and cook for 3 minutes. Remove from heat and set aside.
To prepare the rice, in a separate pot, cook soaked rice until fluffy.
Split the Pita Bread open and arrange, overlapping on a large serving tray. Put ghee and brush over it to soften. Arrange rice over the pita bread leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the ghee and nuts over the meat.
In a bowl, whisk yogurt until smooth. Pour the yogurt over the lamb and rice and it is ready!