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Dill and Broad Bean Rice with Lamb
Lamb simmered until tender, then baked under layers of parboiled rice, one layer tossed with fresh broad beans and dill. Everything finishes together in one casserole, with a golden butter-rich rice at the bottom.
- YieldServes 6
- Hands-on55 min
- Total2 h 52 min
- Difficulty
Ingredients
- 60 gghee
- 1½ kglamb shoulder chops, cut about 4 cm thick
- 1onion, large, finely chopped
- ½ tspground turmeric
- to tastesalt
- to tastefreshly ground black pepper
- 600 gbasmati rice, washed until the water runs clear
- 2 tbspfine salt, for the rice water
- 300 gfresh shelled broad beans, skins removed
- 25 gfresh dill, chopped
To serve
- 250 gplain yoghurtoptional
- to tastepicklesoptional
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