INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God: He holds the future…”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 388
Calories From Fat: 211
Total Fat: 23.5g
Cholesterol: 167.5mg
Sodium: 218.6mg
Potassium: 654.8mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: 7.2g
Protein: 34.4g