Description
Tah Chin - puff casserole of lamb with rice, a native of Persia. For this dish perfect basmati rice Mix from the Mistral.
Ingredients
-
Olive oil
2 Tbsp
-
Onion
1 piece
-
Lamb
400 g
-
Zira
1 tsp
-
Coriander
1 tsp
-
Garlic
1 tooth
-
Figure
1 cup
-
Yogurt
100 ml
-
Chicken egg
1 piece
-
Lemon juice
2 Tbsp
-
Butter
1 Tbsp
-
Salt
-
Garnet
-
Parsley
Cooking
Peel the onion, wash, cut into cubes. Wash the meat, dry and cut into small pieces. Garlic peel and cut into slices. In skillet, heat olive oil, fry the onions until transparent. Then add the meat and fry until Golden brown. At the end of cooking add the cumin, coriander and garlic.
Then add the water, bring to the boil, add salt and simmer meat until tender. You should get a thick gravy and the meat can be easily divided into pieces.
Boil the rice until almost cooked. On the packaging stated time of 12 minutes. I cooked 8.
Mix in a bowl the yogurt with the egg and lemon juice, add to the rice, mix well.
Preheat the oven to 190C. The baking pan I got 16 cm, greased with butter. Spread on the bottom half of Fig. On top lay the meat.
On top lay the second half of Fig. Form cover with a lid or foil and cook for 30 minutes. Then remove foil or lid and cook for another 30 minutes. The rice should acquire a Golden crust at the edge of the shape.
Then cover the form of dish, which will be supplied tah chin and sharp movement to turn the form and remove it. Serve sprinkled with parsley and pomegranate seeds. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.