Mastawa Lamb and Rice

Name: Mastawa Lamb and Rice
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

Lamb

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Make Mastawa Lamb and Rice once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Mastawa Lamb and Rice — Lamb recipe — Mastawa Lamb and Rice

Level Medium

Ingredients

700 g Lamb
3 medium Chopped Onion
1 tsp Ground Turmeric
1 large Orange
150 g Rice
500 g Natural Yoghurt
4 clove Crushed Garlic Clove
1 Tblsp Vegetable Oil
1 tbsp Dried Dill
1 tbsp Black Pepper
1 can Chickpeas
Salt

Method

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.
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.
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.
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.
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.
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.

Tips for the best Mastawa Lamb and Rice

Keep the simmer gentle. A hard boil toughens lamb and drives off the liquid too fast.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Let the lamb come up to room temperature for 15 minutes before cooking so it cooks evenly.

Variations

Swap the lamb for beef or goat or jackfruit — keep the cooking time similar and check for doneness.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Pairs well with a simple salad and a glass of something cold.

Storage

Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.

Frequently asked questions

Can I make Mastawa Lamb and Rice ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for lamb?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Is this Mastawa Lamb and Rice recipe medium to make?

It is rated medium: 12 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source