| 1 | Cut lamb into 1-?inch cubes. |
| 2 | Combine in a bowl with 2 cups yogurt, 2 teaspoons salt, a good grinding of black pepper and the turmeric or pounded saffron threads. |
| 3 | Cover and marinate in refrigerator for 6 hours or overnight. |
| 4 | Pick over rice and wash well until water runs clear. |
| 5 | Boil water, add 2 tablespoons salt and the rice, stir and return to the boil. |
| 6 | Leave uncovered and boil for 5 minutes. |
| 7 | Drain in colander or large sieve. |
| 8 | Beat egg yolks in a bowl, stir in ?cup yogurt and 1-?cups of the rice. |
| 9 | Place melted ghee and hot water in a 10-cup casserole or dutch oven. |
| 10 | Swirl to coat sides. |
| 11 | Spread egg, yogurt and rice mixture evenly over base. |
| 12 | Arrange half the lamb cubes over this with some of the yogurt marinade. |
| 13 | Add a layer of rice, remaining lamb mixture, and all but ?cup of marinade. |
| 14 | Top with remaining rice and spread reserved yogurt marinade on top. |
| 15 | Cover casserole or dutch oven with lid and cook tah chin in a moderate oven for 1-?hours. |
| 16 | Spoon rice and lamb mixture into center of serving dish. |
| 17 | Lift off crusty layer from bottom of dish and break into large pieces. |
| 18 | Arrange around edge of dish. |
| 19 | Alternatively if a dutch oven has been used, place on cold surface or in cold water for 5-10 minutes, run a knife blade around edge of contents and invert serving dish on top. |
| 20 | Tip upside down so that contents can come out like a cake. |
| 21 | Cut in wedges to serve. |
