Mastawa Lamb and Rice

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the meat cut into pieces, in a large pan with the onions. Add the turmeric and enough water to cover. Bring to a boil then cook gently until the meat is very tender and can easily be removed from the bones.
2. 2While 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.
3. 3When 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.
4. 4Wash 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.
5. 5Bring back to the boil, then turn the heat down to medium and cook with the lid off, stirring from time to time until the rice is "al dente" and the liquid is absorbed.
6. 6Add the natural yoghurt, and fold 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.
7. 7Mix 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.
8. 8Enjoy with some warm nan bread for extra comfort.