- 3 to 4 lb shoulder of lamb (trimmed; small chunks)
- 2 Cups plain yogurt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon saffron
- 2 1/2 C rice
- 1 1/2 teaspoon salt
- 1 egg, beaten
- 2 quarts water
- 2 Tablespoons salt
- 1/2 Cup butter
Refrigerate lamb in yogurt, cinnamon, salt, 1t saffron overnite.
Combine rice and salt with enough cold water to cover and allow to soak overnight.
Next day: Remove lamb from yogurt mixture (save the yogurt), and bake at 375 for 30 minutes.
To the saved yogurt, add 1 egg and 1 tsp saffron; beat to mix.
Drain rice that has been soaking.
Bring to boil 2 qts water. Add 2 T salt and drained rice and boil for 10-15 minutes. Pour rice into colander and rinse with lukewarm water.
Remove lamb from baking dish and set aside.
Mix yogurt/egg mixture with rice.
In bottom of baking dish, melt 1/2 Cups butter with 2 Tablespoons of water. Over melted butter arrange half of rice. Scatter lamb cubes over rice. Top with remaining rice. Cover tightly. Bake at 400 for 14 minutes. Then reduce heat to 325 and bake for an additional 40 minutes. Serves 6.