Ingredients

How to make it

  • *Follow directions precisely!*
  • In a large stock pot boil the meat and onion with enough water to cover by 4 inches. Boil until meat is tender and can be pulled off the bone by gently using a fork (1 to 2 hours).
  • In another stock pot or large pot pour in all of the yogurt before turning on heat.
  • On HIGH heat bring the yogurt to a boil.
  • CONSTANTLY STIR THE YOOGURT WITH A WOODEN SPOON.
  • **STIR IN ONE DIRECTION ONLY! iF YOU STIR LEFT, CONTINUE TO STIR LEFT. DO NOT REVERSE DIRECTION AT ANY TIME** If you reverse directions the yogurt will curdle.
  • As the yogurt is coming to a boil add the saffron.
  • Once yogurt comes to a boil immediately turn off heat.
  • Remove lamb from the other pot and strain the stock.
  • Add 2 to3 cups of stock to the yogurt pot (you may make the yogurt thinner by using 3 cups of stock, thicker by only using 2 cups).,STIR IN THE SAME DIRECTION AS BEFORE.
  • Add 1 Tbsp Bharat spice mixture (see post for this recipe). You may add another Tbsp if the taste is not spicy enough. STIR IN SAME DIRECTION AS BEFORE, JUST ENOUGH TO COMBINE INGREDIENTS.
  • Add salt. If sauce is not tart enough you can add lemon juice (up to 1/2 of a small lemon). STIR IN SAME DIRECTION AS BEFORE, JUST ENOUGH TO COMBINE INGREDIENTS.
  • Add lamb to the yogurt/broth mixture and bring to a boil once more. DO NOT STIR. Turn off heat once the mixture has come to a boil.
  • Brown the pine nuts and almonds with the butter in a small non-stick frying pan.
  • To serve:
  • Place the cracker bread on the platter.
  • Top the bread with all of the rice.
  • Place meat pieces on top of the rice.
  • Ladle on enough yogurt sauce to make the bread at the bottom very moist.
  • Pour the rest of the sauce into a large bowl for serving (you may use individual bowls if you wish).
  • Top the meat/ rice/bread/mixture with by liberally sprinklling the almonds and pine nuts over the top.
  • Set the platter in the middle of the table and let guests take their own portions by using a large serving spoon. Top the individual servings with yogurt sauce.

Reviews & Comments 9

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  • mwelchlin 2 years ago
    Where is the attached spice recipe I am new to this site and still trying to navigate
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  • amirab 2 years ago
    What size are your large yogurt containers?
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  • meelaanee 4 years ago
    u can sub lamb for chicken. i make this a lot bc my hubby is originally from jordan. but lamb is not as available here. so i make it with chicken- tastes the same. traditionally, u also wanna top the dish with browned ground beef.
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  • marrmarr 4 years ago
    what about using the boxed jameed that they sell from jordan, it's like liquified already but i'm uncertain bout the taste.
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    " It was excellent "
    choclytcandy ate it and said...
    thanks for posting. lovely flavors.
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  • auntybea 6 years ago
    Tippy, I love middle eastern flavours, but don't like lamb. What do you think about substituting pork?
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  • bluewaterandsand 6 years ago
    I can not eat lamb but it sounds like a good recipe.
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  • momo_55grandma 6 years ago
    good recipe
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  • maggiehc 6 years ago
    YUm! I'm really in the mood for lamb too. This sounds really good. I love that there are both pine nuts and almonds.
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