1 whole onion, chopped
1kg ground lamb
1 ½ litres lamb stock
Salt and pepper
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.
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