Persian Lamb Tagine & Rice

It’s spring, so lamb needs to be on the menu. But just lamb and mint is a rather pedestrian, so I’m going for a lamb tagine with Persian rice.

It all starts with browning the lamb.

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Then the onions get fried off and spices aded.

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Water, cinnamon sticks, garlic, (fake) saffron, etc…

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Rice gets par-boiled.

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Then some rice is mixed with yogurt for the ‘golden’ (burnt) base, then the rest is piled on top with butter.

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And tea towel while the rice finishes cooking. IMG_20160521_182756

Hmm rice was a little too golden. IMG_20160521_191817

But some parts were properly golden. And we ate them!

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Wow that crispy rice is great! And the tagine lamb is so flavourful. This is a win all around!

 

 

 

 

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