Prep 15 m
Cook 40m


    1kg rice

    150gm butter

    1 whole onion, chopped

    1kg ground lamb

    150gm allspice

    1 ½ litres lamb stock

    30gm sumac

    Salt and pepper

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Ingredient Substitution Guide


1. Wash the rice.

2. Melt the butter and fry the onions until soft. Add the ground lamb and allspice, stirring all the time until it is golden brown (about 10 minutes).

3. Add the lamb stock, sumac, salt and pepper and cover the pan for 20 minutes until the liquid is reduced. Simmer until cooked and the stock is cooked off. Garnish with nuts and serve hot.

Image courtesy: Shutterstock

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