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LAMB BARYANI (near east)
serves 6-8

2 cups uncooked rice
salt
4 onions
butter or margarine
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/2 cups plain yoghurt
1 pound boneless lamb, sliced
seeds from 2 cardamom pods
1/4 teaspoon ground cinnamon
3 whole cloves
1/4 teaspoon chili powder
water
2 hard cooked eggs
Rosewater

Cook rice in boiling salted water. Drain. Slice 2 onions and cook
until golden brown in 2 tablespoon butter. Mix onion with coriander,
turmeric, 1 teaspoon salt and the yoghurt. Rub mixture into lamb
and let stand 1 hour or overnight. Pound remaining 2 onions in a
mortar or grind fine. Add lamb mixture and cook, uncovered, in
skillet until some of the liquid has evaporated.Alternate layers
of meat mixture and rice in a 3 quart casserole, sprinkle top layer
with cardamom seed, cinnamon, cloves and chili powder. Pour 3
tablespoons butter, melted, over top. Add 2-3 tablespoons of water.
Cover tightly and bake in preheated moderate oven (350 degF.)for
about 45 minutes. Garnish with eggs, cut into wedges. Sprinkle
with a few drops of rosewater.

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