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....