Lentil & Lamb Rice

Serves 6

Time 1 hour

Ingredients

1kg lamb chops

¾ cup Puy lentils

300ml macaroni 

500ml basmati rice

¼ cup ghee

1L chicken stock

2 garlic cloves, crushed

2 brown onions, thinly sliced 

2 long red chillies, chopped

1½ tbsp cumin seed

1½ tbsp dill seed 

1½ tbsp fennel seed

1 tbsp tomato paste

1 tbsp cider vinegar

1 cup crushed tomato

Extra virgin olive oil

Salt & pepper

To Garnish

Ground sumac

A handful of coriander, chopped

A handful of spring onion, chopped

Method

Season lamb chops with salt and pepper. Seal in a frying pan until it’s golden brown and the fat is rendered. Arrange the lamb in a stew pot and set aside. 

In the same frying pan, melt the ghee and toast the macaroni. 

Add garlic, chilli, onions, fennel, dill, cumin seeds, lentils and rice. Stir to combine and ensure the rice is coated with spices. 

Add the tomato paste, vinegar and crushed tomato. Transfer the mixture to the stew pot over the lamb and add the stock. Gently stir to combine and ensure all of the rice is covered.

Place the lid on and bring to a boil, then reduce to medium-low heat and simmer for 30 minutes or until it’s cooked through. Remove from the heat and allow to sit with the lid on for 10 minutes. 

Garnish with coriander and spring onion. 

Sprinkle it with sumac and serve.