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Zurbian
Saudi Arabian lamb & rice
2 LBS lamb pieces (with bones)
8 C water
2 chicken bouillon cubes
2-1/2 C basmati rice, washed & drained
2 TBS clarified butter (ghee)
2 onions, finely chopped
1 C plain yogurt
2 tomatoes, finely chopped
3/4 tsp. white ground pepper
3/4 tsp. ground cumin
3/4 tsp. ground coriander
3/4 tsp. ground turmeric
3/4 tsp. ground cardamom
3 garlic cloves, peeled & crushed
Place lamb pieces and water in a large cooking pot. Bring to boil; remove froth as it appears. Add chicken bouillon cubes; cover and simmer over low heat for about ninety minutes or until lamb pieces are fully cooked. Remove lamb from pot; add the basmati rice to stock and boil for about ten minutes or until almost cooked. Drain rice and set aside. Heat clarified butter in a large pot; add chopped onions and cook for five to seven minutes or until golden brown. Add cooked lamb pieces; stir gently to mix. In a bowl, combine yogurt with chopped tomatoes, spices and garlic; pour mixture over lamb pieces. Add the partially-cooked basmati on top; cover and cook over low heat for twenty-five to thirty minutes or until rice is fully cooked. Serve.
Similar recipes:
Curry d'Agneau (Comorian Lamb Curry)
Mansaf (Jordanian lamb & rice)
Qoozi (Bahraini lamb with rice)
Skoudehkaris (Djiboutian lamb & rice in tomato sauce)
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