Zurbian

Ingredients

Quantities for 6 servings.

• 1.2 kg Lamb, bone-in
• 600 g Basmati rice
• 600 g Potatoes
• 3 piece Onions
• 300 ml Yoghurt
• 1 pinch Saffron
• 3 piece Tomatoes
• 2 tbsp Hawaij spice mix
• 6 piece Cardamom pods
• 80 g Raisins
• 100 g Ghee
• to taste Salt and pepper

Method

1. Marinate the lamb in yoghurt with the hawaij and salt for two hours.
2. Rinse the rice until the water runs clear and soak it thirty minutes.
3. Fry the onion in ghee to a deep gold and set half of it aside.
4. Brown the meat with the remaining onion, add the tomatoes and cardamom and stew an hour.
5. Fry the potato rounds to a golden crust in a separate pan.
6. Boil the rice in salted water for seven minutes, to half done, and drain it.
7. Layer the meat, rice, potato and raisins, streak the saffron over and bake it covered for thirty minutes.