2 lb lean lamb from leg
2 1/2 cup yogurt
1 ; salt
1 freshly ground black pepper
1 tsp turmeric or
1/2 tsp saffron threads
3 cup basmati rice
8 cup ; water
2 egg yolks
1/4 cup ghee or butter, melted
1 tbsp ; hot water
A Recipe for
Tah Chin (Yogurt Lamb & Rice)
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
This Recipe for Tah Chin (Yogurt Lamb & Rice) is one of thousands in the Recipes-to-go Meat Cookbook.
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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If you enjoy this Tah Chin (Yogurt Lamb & Rice) Recipe - you should enjoy the recipe collections you can find on the websites below:
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Tah Chin (Yogurt Lamb & Rice) from the recipe cookbook of Recipes-to-go (Meat)
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
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 chicken 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
Serves: 6
Tah Chin (Yogurt Lamb & Rice) Recipe brought to you by Recipes To-Go