Mastawa Lamb and Rice

Lamb · world favourite.

Ingredients

• 700g Lamb
• 3 Medium Onion
• 1 tsp Turmeric
• 1 large Orange
• 150g Rice
• 500g Natural Yoghurt
• 4 Cloves Crushed Garlic Clove
• 1 tblsp Vegetable Oil
• 1 tablespoon Dried Dill
• 1 tablespoon Black Pepper
• 1 Can Chickpeas
• To taste Salt

Method

1. Continue cooking — Place the meat cut into pieces, in a large pan with the onions.
2. Bring to a boil — Add the turmeric and enough water to cover. Bring to the boil then cook gently until the meat is very tender and can easily be removed from the bones.
3. Continue cooking — While the meat is cooking, cut the orange peel into thin match style pieces, removing as much pith as possible.
4. Continue cooking — Leave to soak in a bowl of water. When the meat is tender, remove from the pan and when cool enough, remove the meat from the bones and shred the meat into strips with your hands.
5. Add ingredients — Return the meat to the pan. Wash the short grain rice and then add to the pan with salt according to taste.
6. Add ingredients — The juices should cover the rice by about 2cm, add more water if necessary.
7. Bring to a boil — Bring back to the boil, then reduce the heat to medium and cook with the lid off, stirring from time to time until the rice is "al dente" and the liquid is absorbed.
8. Stir — Add the natural yoghurt, and stir in well but carefully.
9. Fry — Fry the crushed cloves of garlic in the oil and add to the dish along with the dill, black pepper, the chickpeas and extra salt to taste.
10. Mix together — Mix in well, then cover the top of the pan with a clean thick cloth and the lid.
11. Heat the pan — Leave on a low heat for about half an hour to allow the flavours to absorb.
12. Continue cooking — Enjoy with some warm nan bread for extra comfort.

More World Kitchen recipes

• Acaraje black-eyed pea fritters with shrimp filling
• Almojábanas (Colombian Cheese Bread)
• Amok Trey – Cambodian Fish Curry
• Antiguan Breakfast (Chop Up and ‘Saltfish’)
• Apple pie pops
• Arepa