Lamb Rice with Crispy Potato Base from The Jewelled Kitchen by Bethany Kehdy

Name: Lamb Rice with Crispy Potato Base from The Jewelled Kitchen by Bethany Kehdy
Ingredients: Greek yogurt or kashk, to serve; 1 onion, finely chopped, plus 1 onion, thinly sliced; 120 ml/4 fl oz/½ cup sunflower oil; 4 garlic cloves, finely chopped; 500 g/1 lb 2 oz boneless lamb (preferably leg), fat trimmed off and cut into 1cm/½in cubes; a pinch of ground cinnamon; 5 tbsp tomato purée/paste; sea salt and freshly ground black pepper; 500 g/1 lb 2 oz waxy potatoes, peeled, one half cut into 1cm/½in cubes, the other half sliced lengthways into long thin ovals about 3mm/⅛ in thick; 1 recipe quantity Parboiled Rice; 500 g/1 lb 2 oz large tomatoes, deseeded and cut into 1cm/½in cubes; chopped mint leaves, to sprinkle

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This is my take on a layered rice recipe known as Istambooli Polow. At first glance it does sound like a carb-on-carb sin, with its combination of potato and rice, but don’t judge it until you...

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Ingredients

Greek yogurt or kashk, to serve
1 onion, finely chopped, plus 1 onion, thinly sliced
120 ml/4 fl oz/½ cup sunflower oil
4 garlic cloves, finely chopped
500 g/1 lb 2 oz boneless lamb (preferably leg), fat trimmed off and cut into 1cm/½in cubes
a pinch of ground cinnamon
5 tbsp tomato purée/paste
sea salt and freshly ground black pepper
500 g/1 lb 2 oz waxy potatoes, peeled, one half cut into 1cm/½in cubes, the other half sliced lengthways into long thin ovals about 3mm/⅛ in thick
1 recipe quantity Parboiled Rice
500 g/1 lb 2 oz large tomatoes, deseeded and cut into 1cm/½in cubes
chopped mint leaves, to sprinkle