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Ingredients
- olive oil
- onion 1 large, chopped
- garlic 2 cloves, finely chopped
- lamb neck 300g, cut into small chunks
- ground turmeric 1 tsp
- ground cinnamon 1/2 tsp
- ground ginger 1/2 tsp
- smoked paprika 1 tsp
- saffron a pinch
- chicken stock 1 litre
- chopped tomatoes 400g tin
- tomato purée 2 tbsp
- Puy lentils 50g
- long grain rice 75g
- coriander a handful, chopped
- flat-leaf parsley a handful, chopped
Method
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Step 1
Heat 2 tbsp olive oil in a pan. Add the onion and garlic with some seasoning and cook for 5 minutes until softened.
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Step 2
Add the lamb and all the spices and cook, stirring, for 5 minutes.
-
Step 3
Add the chicken stock, tomatoes and purée and bring to a simmer.
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Step 4
Simmer, uncovered, for 45 minutes, then add the lentils and cook for 10 minutes.
-
Step 5
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.
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Step 6
Stir in the herbs and serve.
Nutritional Information
- Kcals 302
- Fat 14.6g
- Saturates 7.7g
- Carbs 29.7g
- Sugars 4.3g
- Fibre 6.7g
- Protein 9.6g
- Salt 1g