Mastawa Lamb and Rice
91 min · Serves 6 · By TheMealDB Import
- High Protein
- Lamb
- Dinner
Lamb
Adapted from afghanaid.org.uk
Ingredients
For 6 servings
- 700 gLamb
- 3 MediumOnion
- 1 tspTurmeric
- 1 largeOrange
- 150 gRice
- 500 gNatural Yoghurt
- 4 Cloves CrushedGarlic Clove
- 1 tblspVegetable Oil
- 1 tablespoonDried Dill
- 1 tablespoonBlack Pepper
- 1 CanChickpeas
- 1 To tasteSalt
Method
Prep 23 min · Cook 68 min
- 1Place 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.
- 2While 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.
- 3When 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.
- 4Wash 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.
- 5Add 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.
- 6Mix 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.
- 7Enjoy with some warm nan bread for extra comfort.