1. Lamb stew with rice
Ingredients
Oil 2 tbsp, for frying
Boneless lamb 150 gms, cut into chunks
Onion ½, finely sliced
Tomatoes 200 gms chopped
Lamb stock 100 ml
Chickpeas 100 gms Rice 50 gms
Mint a small bunch, chopped
Parsely a small bunch, chopped
Spring onions 2 chopped
Lemon ½zested and juiced
Salt and pepper to season
Masalas 1 tbsp
Method of Preparation
Heat the oil in a pan and brown the lamb all over. Scoop out and then add the onions and cook until softened and browned.Add back the lamb with the required amount of masalas, tomatoes and the stock and bring to a simmer. Cook for 45 minutes with a lid on then add the chickpeas and cook for 15 minutes with lid off. Cook the rice then drain and toss with the most of the herbs,spring onions,lemon and some seasoning.Serve the stew with....
