Lebanese Lamb

This Middle Eastern inspired dish has been a family favourite for over 20 years, we love the combination of flavours. Serves 4 

Preheat oven 170 C, 325 F, Gas 3

Ingredients

1. 125 g (4 oz) long grain rice 
2. 275 ml (1/2 pint) stock 
3. 350 g (12 oz) pieces of lamb 
4. 3-4 table spoons oil 
5. 200 g (7 oz) onion chopped 
6. 2 cloves garlic, crushed
7. 396 g (14 oz) can of chopped tomatoes 
8. 25 g (1 oz) raisins 
9. 1/2 level teaspoon turmeric 
10. 1 level teaspoon ground cumin 
11. 1/2 level teaspoon allspice 
12. salt and pepper 
13. 25-350 g (8-12 oz) aubergine, thinly sliced 

Cook the rice in the stock until tender add tomatoes.

Heat some oil in a frying pan and fry the aubergine slices. Arrange slices over base and up the sides of a 20 cm (8 in) loose based cake tin.

*Cut the lamb into very small pieces. Heat a little oil in a frying pan, add the meat and fry until light brown and cooked through Remove lamb from frying pan, add more oil and gently cook the onion until soft.

Now to the pan add the meat, rice and all the other ingredients, then cover the pan and cook gently for 5 minutes so the tomato juice and all the flavours are absorbed.

With the mixture fill the aubergine lined tin and smooth the top. Cover the tin with a round of greaseproof paper, then foil. Bake for 45 minutes

*You can use cooked lamb, like the left over meat from a joint.