Ingredients

• 1.4kg leg of lamb
• 125ml (1/2 cup) olive oil
• 1 1/2 teaspoons ground turmeric
• 1.25L (5 cups) cold water
• 1/2 brown onion
• 1 teaspoon whole black peppercorns
• Freshly ground black pepper
• 400g (2 cups) basmati rice
• 750ml (3 cups) cold water, extra
• 2 tablespoons salt
• 2 medium brown onions, extra, halved, finely chopped
• 325g green beans, cut into 2cm lengths
• 2 carrots, finely chopped
• 1 large potato, finely chopped
• 2 medium ripe tomatoes, coarsely chopped
• 1 tablespoon hot water
• 1/2 teaspoon saffron threads
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cinnamon
• 1 x 30cm piece of Lebanese bread
• 80g butter, melted
• Natural yoghurt, to serve

Method

• Step 1 Use a sharp knife to cut lamb from the bone, leaving the meat in large pieces.
• Step 2 Heat 1 tablespoon of the oil in a large saucepan over high heat. Add lamb and 1 teaspoon of turmeric and cook for 8 minutes or until lamb is brown. Reduce heat to low and add the water, onion and whole peppercorns. Season with pepper. Cook, covered, for 1 hour or until lamb is tender.
• Step 3 Meanwhile, rinse rice under cold running water until the water runs clear. Place the rice in a bowl with the extra cold water and salt. Soak for 30 minutes then drain and rinse thoroughly under cold running water. Cook the rice in a saucepan of boiling water for 8 minutes or until just tender. Drain.
• Step 4 Heat 1 tablespoon of oil in a frying pan over medium-low heat. Add the extra onion and cook, stirring, for 10 minutes or until brown. Remove from heat and set aside.
• Step 5 Cook the beans and carrots in separate saucepans of salted boiling water for 2 minutes or until beans are bright green and tender crisp and carrots are tender. Drain.
• Step 6 Heat 1 tablespoon of the oil in a medium non-stick frying pan over medium heat. Add the potato and cook, stirring, for 5 minutes or until golden brown. Remove from heat and set aside.
• Step 7 Place tomatoes in the jug of a blender and blend until smooth. Remove lamb from liquid and set aside for 15 minutes to cool slightly. Reserve lamb stock. Cut the lamb into small cubes. Combine the hot water and saffron in a small bowl. Set aside for 5 minutes to soak.
• Step 8 Heat 1 1/2 tablespoons of the oil in a frying pan over medium heat. Add the lamb and onions and cook, stirring, for 3 minutes or until lamb browns. Add the pureed tomatoes, tomato paste, cinnamon and remaining turmeric. Cook, stirring, for 3 minutes or until aromatic. Add beans, carrots and potato and cook, stirring, for 2 minutes or until coated in spice mix.
• Step 9 Heat remaining oil in a large saucepan over high heat. Place the bread in the saucepan and top with rice. Add the lamb mixture, 160ml (2/3 cup) of the reserved lamb stock and saffron, and gently stir to combine. Cook, covered, for 5 minutes. Reduce heat to low and cook, covered, for 30 minutes. Remove from heat and drizzle with butter.
• Step 10 To serve, spoon rice mixture on serving plate. Break bread into large pieces and arrange over the rice. Serve with a dollop of yoghurt.