Ingredients

The following ingredients have 6 Servings
  • olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 300g lamb neck, cut into small chunks
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp smoked paprika
  • a pinch saffron
  • 1 litre chicken stock
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 50g Puy lentils
  • 75g long grain rice
  • a handful coriander, chopped
  • a handful flat-leaf parsley, chopped

Instruction

  • Heat 2 tbsp olive oil in a pan. Add the onion and garlic with some seasoning and cook for 5 minutes until softened.
  • Add the lamb and all the spices and cook, stirring, for 5 minutes.
  • Add the chicken stock, tomatoes and purée and bring to a simmer.
  • Simmer, uncovered, for 45 minutes, then add the lentils and cook for 10 minutes.
  • Add the rice and cook for another 15 minutes, adding a splash of stock or water if needed, until the lentils and rice are cooked. The texture should be soupy rather than thick.
  • Stir in the herbs and serve.