Mastawa Lamb and Rice

Name: Mastawa Lamb and Rice
Total time: 110 min
Yield: 4 servings
Cuisine: Afghanistan
Ingredients: 700g bone-in or diced lamb; 3 medium onions, sliced; 1 tsp ground turmeric; Peel of 1 large orange, shredded; 150g short grain rice; 500g natural yoghurt; 4 garlic cloves, crushed; 1 tbsp vegetable oil; 1 tbsp dried dill; 1 tbsp black pepper; 400g tin chickpeas, drained

Hearty Afghan spiced sticky rice with fork-tender pulled lamb, chickpeas and citrusy orange peel.

110 min serves 4 Medium

Ingredients

700g bone-in or diced lamb700g

3 medium onions, sliced1kg

1 tsp ground turmeric45g

Peel of 1 large orange, shredded1 pc

150g short grain rice500g

500g natural yoghurt500g

4 garlic cloves, crushed3 pcs

1 tbsp vegetable oil1L

1 tbsp dried dill15g

1 tbsp black pepper100g

400g tin chickpeas, drained400g

Method

1. Place the meat cut into pieces, in a large pan with the onions. 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.
2. While the meat is cooking, cut the orange peel into thin match style pieces, removing as much pith as possible. Leave to soak in a bowl of water.
3. 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. Return the meat to the pan.
4. Wash the short grain rice and then add to the pan with salt according to taste. The juices should cover the rice by about 2cm, add more water if necessary. 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.
5. Add the natural yoghurt, and stir in well but carefully. 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.
6. Mix in well, then cover the top of the pan with a clean thick cloth and the lid. Leave on a low heat for about half an hour to allow the flavours to absorb.
Enjoy with some warm nan bread for extra comfort.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £11.76 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£14.84 est. · serves 4

Method

1. Place the meat cut into pieces, in a large pan with the onions. 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.

2. While the meat is cooking, cut the orange peel into thin match style pieces, removing as much pith as possible. Leave to soak in a bowl of water.

3. 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. Return the meat to the pan.

4. Wash the short grain rice and then add to the pan with salt according to taste. The juices should cover the rice by about 2cm, add more water if necessary. 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.

5. Add the natural yoghurt, and stir in well but carefully. 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.

6. Mix in well, then cover the top of the pan with a clean thick cloth and the lid. Leave on a low heat for about half an hour to allow the flavours to absorb.

Enjoy with some warm nan bread for extra comfort.