Mastawa Lamb and Rice

1. Put the meat, cut into pieces, into a large pan with the onions, add the turmeric and enough water to cover, bring to the boil, then cook gently until the meat is very tender and falling off the bones.
2. While that cooks, cut the orange peel into thin matchsticks, paring away as much pith as you can, and leave it to soak in a bowl of water.
3. Once the meat is tender, lift it out, and when it is cool enough to handle, strip it off the bones and shred it into strips with your hands, then return it to the pan.
4. Wash the rice and add it to the pan with salt to taste. The juices should sit about 2cm above the rice, so top up with water if needed. Bring back to the boil, drop to medium, and cook uncovered, stirring now and then, until the rice is al dente and the liquid has gone.
5. Carefully fold in the yogurt. Fry the crushed garlic in the oil and tip it into the dish along with the dill, black pepper, chickpeas and a little more salt to taste.
6. Mix everything through well, lay a clean thick cloth over the pan, set the lid on top, and leave on low heat for around half an hour so the flavours sink in. Serve with warm naan.

Tips from the ZestyPlate Kitchen

• Keep the lamb at a slow simmer until it slips off the bone; that long cook is what makes it tender.
• Shred the cooked meat by hand and put it straight back into the cooking juices so it carries all that flavour.
• Fold the yogurt in over gentle heat and keep stirring, or it can split.
• Cover the pan and rest it at the end so the flavours work their way right into the rice.