How to make
Wash the meat, dice it, pour water over it and leave it in the fridge for several hours.
Melt 1/4 cup of the butter in a pan. Drain the meat, dry it and braise it in the butter on all sides.
Season it with salt and black pepper to taste, pour in enough water to cover it, lower the heat and cook it for 1 hour. Add the chopped onions and cook another 30 min.
In the meantime, heat the yoghurt slightly. Mix the egg white with salt and add it to the yoghurt.
Bring to a boil, lower the heat and cook 10 min. Add the yoghurt to the meat, season with salt and black pepper, as well as all the remaining spices and saute for 10 min.
Melt 2 tbsp butter in a small pot, add the almonds and braise for 5 min. Add the pine nuts and cook another 3 min. Remove from the stove.
Melt the remaining 2 tbsp butter and smear a serving plate.
Put the rice that's been boiled ahead of time in the plate, arrange the meat in the middle and sprinkle with the nuts on top. Sprinkle with parsley and serve.
