Mastawa Lamb and Rice

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 cover and simmer gently over low heat for 1½–2 hours, until the meat is very tender and comes easily off the bones.

While the meat is cooking, cut the orange peel into thin matchstick pieces, removing as much pith as possible. Leave to soak in a bowl of water.

When the meat is tender, remove it from the pan and, when cool enough, take the meat off the bones and shred it into strips with your hands. Return the meat to the pan.

Wash the short-grain rice and add it to the pan with salt 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 for 15–20 minutes, stirring from time to time, until the rice is al dente and the liquid is absorbed.

Turn the heat to low and carefully stir in the natural yoghurt. Fry the crushed garlic in the oil over medium-low heat for about 1 minute until fragrant, and add it to the dish with the drained orange peel, dill, black pepper, the drained 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 let the flavours absorb.

Serve with warm naan bread.