Lamb in spiced yogurt sauce with rice and bread

[Sweet_Pea]

Active time: 55 min Start to finish: 3 1/2 hr

click photo to enlarge




3 lb bone-in lamb shoulder, cut by butcher into 6 large chunks
7 cups water
1/2 teaspoon black pepper
2 teaspoons salt
1/4 cup clarified butter (see cooks' note, below)
1/4 cup pine nuts (1 1/2 oz)
1 large onion, chopped
1 1/2 teaspoons ground turmeric
1/2 teaspoon ground allspice
2 cardamom pods*, lightly cracked
1 (2-inch piece) cinnamon stick
2 cups stabilized whole-milk yogurt
2 cups long-grain white rice
4 (5-inch) rounds pita bread, halved
Accompaniment: 3 small red onions, quartered


Combine lamb and 4 cups water in a wide 5-quart heavy pot (add more water to just cover lamb if necessary). Bring to a boil over moderate heat, skimming froth from surface. Once liquid is clear and at a full boil, add pepper and 1 teaspoon salt, then cover and simmer 30 minutes.
While meat is simmering, heat butter in a 12-inch heavy skillet over moderate heat. Add pine nuts and cook, stirring occasionally, until golden, about 5 minutes. Transfer nuts with a slotted spoon to paper towels to drain. Add onion to skillet and cook, stirring occasionally, until softened and golden, about 12 minutes. Stir in turmeric, allspice, cardamom pods, and cinnamon and cook, stirring, until fragrant, about 2 minutes.

Add onion mixture to lamb and simmer, covered, 1 hour. Remove lid and briskly simmer until liquid is reduced by half, about 1 hour more. Add yogurt, gently shaking and swirling pot to incorporate.

Simmer lamb over moderately low heat, uncovered, stirring occasionally in one direction only (or yogurt may curdle), until sauce is slightly thickened and meat is very tender, 30 to 40 minutes. Season sauce with salt and pepper if necessary and discard cinnamon stick.

While sauce simmers, bring remaining 3 cups water with remaining teaspoon salt to a boil in a 3-quart saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes. Slide pan off heat (do not lift) and let stand, covered, 5 minutes. Fluff rice gently with a fork.

Line a 3-quart shallow serving bowl with a single layer of pita halves (reserve remaining pita to serve alongside), then mound rice on top of bread. Spoon 1/2 cup sauce over rice to moisten and arrange meat over rice. Sprinkle with pine nuts and spoon 1/2 cup sauce over meat, then arrange reserved pita and red onions around edge of bowl. Pour remaining sauce through a sieve into a sauceboat or small bowl and serve on the side.

Cooks' notes:
• To make 1/4 cup clarified butter, cut 6 tablespoons unsalted butter into 1-inch pieces and melt in a small heavy saucepan over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth, then slowly pour butter into a measuring cup, leaving milky solids in bottom of pan (discard milky solids).
• Lamb with sauce can be made 1 day ahead. Reheat over low heat and assemble with pita and rice before serving.

* Available at Middle Eastern markets.

Makes 6 to 8 servings.

[HOUDA-K]

Salam ~ Jelbana ~

Are those red onions for decoration, or do you eat them ?

I'm not so keen on using yogart in curries, in actual fact I avoid using it, but not when it comes to a Byrani.

Wa Salam

[Sweet_Pea]

Originally posted by HOUDA-K
Salam ~ Jelbana ~

Are those red onions for decoration, or do you eat them ?

I'm not so keen on using yogart in curries, in actual fact I avoid using it, but not when it comes to a Byrani.

Wa Salam

]]

Houda, long time no speak well, the onions can be used for decoration or you can eat them, I think it depends a great deal on how close you want your dinner companion to get

Not a big fan of yogurt myself

[HOUDA-K]

Salam ~ Jelbana ~

Yes, it has been a looooooooooooooooooooong time.

I’m not so keen on either raw or fried onions and normally substitute it for radish or salad onnions if possible.

Welakeen...........when it comes to curries, they’re a must in the Asian Cusine.

BTW, do you bread and rice together ?

Wa Salam

P.s Did you ever send me an email ?

[Sweet_Pea]

Originally posted by HOUDA-K
Salam ~ Jelbana ~

Yes, it has been a looooooooooooooooooooong time.

I’m not so keen on either raw or fried onions and normally substitute it for radish or salad onnions if possible.

Welakeen...........when it comes to curries, they’re a must in the Asian Cusine.

BTW, do you bread and rice together ?

Wa Salam

P.s Did you ever send me an email ?

Actually I like onion rings, the greasier the better Sometimes, if i'm having curry I will be rice and bread together, most of the time I am too lazy so I only do one.

Yeah I think I did, but it was ages and ages and ages ago

[Amina-DZ]

Originally posted by Sweet_Pea
Sometimes, if i'm having curry I will be rice and bread together, most of the time I am too lazy so I only do one.

You mean you make the bread?

[Sweet_Pea]

Originally posted by Amina-DZ

Originally posted by Sweet_Pea
Sometimes, if i'm having curry I will be rice and bread together, most of the time I am too lazy so I only do one.

You mean you make the bread?

Yes maam - but bread as in roti all it takes is flour, baking powder and water.

If you want to get really funky you can stuff it with potatoes or peas or anything else tat you like. That usually takes abit longer