👨‍🍳 作り方

1. 1

   In a large pot, combine lamb pieces with 2.5 liters of water, the quartered onion, cinnamon stick, peppercorns, cardamom pods, bay leaves, and 1 tbsp salt. Bring to a boil, skim off any froth, then reduce heat, cover, and simmer for 90 minutes, or until the lamb is tender.

2. 2

   Remove the lamb from the pot and set aside. Strain the broth and reserve about 4 cups for cooking the rice.

3. 3

   In the same pot (or a clean one), heat the vegetable oil or ghee over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the diced tomatoes, baharat spice mix, turmeric, cumin, ground cinnamon, ground ginger, salt, and pepper. Cook for about 5 minutes until the tomatoes soften and the spices are fragrant.

5. 5

   Add the lamb pieces back to the pot and stir to coat them with the spice mixture. If using saffron, add the soaked saffron and its water.

6. 6

   Add the drained basmati rice and the reserved 4 cups of lamb broth. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.

7. 7

   Once the rice is cooked, return the lamb pieces to the pot, arranging them on top of the rice. Cover and let it rest for 5-10 minutes.

8. 8

   Garnish with fresh chopped coriander before serving.