Back to 6 servings 1 lb lamb shoulder or leg, cut into rough 1 1/2-inch chunks 2 onions, one sliced, one finely diced 1 tsp ground cumin 2 tsp kosher salt, divided 1 tsp black pepper, freshly ground 2 tbsp neutral oil, divided 2 cups water, for the lamb, plus more as needed 2 cups basmati rice, about 14 oz, rinsed and soaked 1 lb fava beans, frozen; thawed and skinned, or 1 1/2 cups 1 large bunch fresh dill, about 1 1/2 cups chopped, divided 1 tsp ground turmeric 1 tbsp butter 1 pinch saffron threads, soaked in 2 tbsp hot water 2.5 cups water, for the rice, approximate; see steps 1 cup thick plain yoghurt, to serve
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1 Step 1: Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat. Brown the lamb in batches, about 5 minutes, then return all the lamb to the pot with the sliced onion, cumin, 1 teaspoon of the salt and the pepper.2 Step 2: Add enough water to just cover the lamb, about 2 cups. Bring to a simmer, cover and cook gently for about 45 minutes, until the lamb is tender and breaks apart easily. Keep the cooking liquid.3 Step 3: While the lamb cooks, rinse the rice in cold water until the water runs clear, then soak it in fresh water for 15 minutes and drain. Soak the saffron in the hot water.4 Step 4: In a separate pot, heat the remaining tablespoon of oil and the butter over medium heat. Add the diced onion and cook 5 minutes, until softened.5 Step 5: Add the fava beans, turmeric and half the dill. Stir for about 1 minute until fragrant.6 Step 6: Fold in the drained rice, then add water to cover the rice by about 1 inch. Stir in the saffron water and remaining 1 teaspoon salt, and bring to a boil.7 Step 7: Reduce the heat to low, cover tightly and steam for 18 minutes without stirring or lifting the lid.8 Step 8: Just before serving, fold in the remaining dill with a fork and fluff the rice. Mound it on a platter, top with the lamb and a spoonful of the cooking liquid, and serve with the yoghurt.getsaucepan.com/r/83d21405-951f-5cc9-9b36-6f6a26b9fd2f
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