👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Lightly grease a deep oven-safe dish or traditional clay 'tava' with some butter or olive oil.

   💡 プロのコツ: A deep dish is essential to prevent overflow during cooking.
2. 2

   Arrange the potato slices around the bottom and sides of the dish, overlapping them slightly. This creates a protective layer for the rice.

   💡 プロのコツ: Slicing off a small part of the base of the potatoes can help them stand upright.
3. 3

   In a large bowl, combine the rinsed rice, lamb cubes, chopped onion, 5 tsp of cumin seeds, salt, and white pepper. Mix well.

   💡 プロのコツ: Ensure the lamb is cut into generous, bite-sized pieces.
4. 4

   Gently spoon the lamb and rice mixture into the center of the dish, over the potatoes, leveling it out.

   💡 プロのコツ: Avoid packing the mixture too tightly, as the rice needs room to expand.
5. 5

   Dissolve the chicken stock cube in 2 cups of hot water. Stir in the tomato paste. Gently pour this liquid around the edges of the lamb and rice mixture, ensuring it seeps down.

   💡 プロのコツ: The liquid should come up to just under an inch from the top of the rice.
6. 6

   Layer the tomato slices evenly over the top of the lamb and rice mixture. Sprinkle the remaining 1 tsp of cumin seeds over the tomatoes.

   💡 プロのコツ: Using ripe, flavorful tomatoes will enhance the dish.
7. 7

   Dot the top generously with the cubed butter.

   💡 プロのコツ: Butter adds richness and helps prevent the top layer from drying out.
8. 8

   Cover the dish tightly with foil or a lid. Bake for 1 hour and 30 minutes.

   💡 プロのコツ: Tight covering is crucial for steaming the ingredients.
9. 9

   Remove the foil/lid and continue baking for another 30-45 minutes, or until the lamb is tender, the rice is cooked, and the potatoes are browned and slightly crispy.

   💡 プロのコツ: Check the tenderness of the potatoes with a knife; if needed, cook for a bit longer.
10. 10

    Let the tava rest for 10-15 minutes before serving. This allows the flavors to settle and makes it easier to serve.