🟡
Medium
Ingredients
- 1 kg lamb shoulder, cut into large pieces
- 2 cups jameed (dried yogurt), dissolved in water
- 2 cups basmati rice
- 1 large onion, quartered
- 4 cardamom pods
- 2 bay leaves
- 1 tsp turmeric
- 1/2 cup blanched almonds
- 1/4 cup pine nuts
- 3 tbsp ghee
- 1 large flatbread (shrak)
- salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
-
1Boil the lamb pieces with onion, cardamom, bay leaves, salt and pepper in water for 1.5 hours until tender, skimming foam regularly.
-
2Dissolve the jameed in warm water and strain to remove lumps, creating a smooth yogurt sauce.
-
3Remove lamb from broth and add the dissolved jameed to the broth, simmering for 20 minutes while stirring constantly to prevent curdling.
-
4Cook basmati rice with turmeric in salted water until fluffy, then drain.
-
5Toast almonds and pine nuts in ghee until golden brown.
-
6Place flatbread on a large serving platter, spread rice over it, arrange lamb pieces on top.
-
7Pour the warm jameed sauce over the dish and garnish with toasted nuts and parsley.