Loobia Polo

Instructions

1. Rinse 90 g of basmati in several changes of cold water, swirling with your fingers, until the water runs clear. Cover with fresh cold water, stir in 1 tsp of the salt and leave to soak for 30 minutes.
2. Grind 0.1 g of saffron threads to a powder with a pinch of sugar or salt in a mortar and steep in 1 tbsp of hot water. Set aside to bloom to a deep orange while you cook.
3. Heat 2 tsp of the oil in a small saucepan over medium heat and fry 60 g of chopped onion for 6-7 minutes until golden. Add 100 g of diced lamb and brown on all sides for 4-5 minutes, then stir in 0.25 tsp of turmeric, 0.25 tsp of cinnamon and a good grind of black pepper and cook 30 seconds until fragrant.
4. Stir in 1 tbsp of tomato paste and fry for 1 minute to darken it, then add 120 g of cut green beans and 100 ml of water. Season with salt, cover and simmer gently for 35 minutes, until the meat is tender and the beans are soft and the sauce is thick enough to hold its shape on a spoon. Add a splash more water only if it catches.