It all starts with browning the lamb.
Then the onions get fried off and spices aded.
Water, cinnamon sticks, garlic, (fake) saffron, etc…
Rice gets par-boiled.
Then some rice is mixed with yogurt for the ‘golden’ (burnt) base, then the rest is piled on top with butter.
But some parts were properly golden. And we ate them!
Wow that crispy rice is great! And the tagine lamb is so flavourful. This is a win all around!