Let’s cook together this recipe, follow the rules of our give away to win a “Together- Our community cookbook”!
Rules to win
- Try this recipe below, don’t worry if you don’t find a particular ingredient, give your own twist!
- Share the picture of the recipe on Twitter tagging us @sussexsquadcoo1
- If you don’t have twitter, share the picture on Instagram @sussexsquadcookingclub and tag us!
- Use the hashtag #FoodiesForMeghan so we can trace your picture
- PLEASE! if you can, share the food with someone in need/ a neighbour
We will assign a number to every submission and we’ll randomly select 3 WINNERS on the 31th of August!
——– Let’s start!! ———-
Author: Ahlam Saeid Serves: 4
Reference: “Together- our community cookbook” pag 62
- 500 gr lamb neck fillet or boneless lamb shoulder, cut into 3 cm cubes
- 1 litre chicken stock (made with 2 stock cubes)
- 300 gr basmati rice
- 250 g frozen broad beans
- 4 tbsp sunflower oil
- 2 garlic cloves, crushed
- 40gr fresh dill, finely chopped
- 2 tbsp dried dill
For the cucumber, dill and yoghurt sauce
- 1 cucumber, coarsely grated
- 500g full-fat natural yogurt
- 1 tbs dried dill
- 1 tbsp olive oil
- salt and pepper
Place the lamb and stock in a large pan and bring to the boil. Skim off the foam on the surface, reduce the heat to medium-low and gently simmer for 1 hour (or 1 1/2 hour if you are using lamb shoulder), until cooked through.
Wash the rice and leave it soaking for 30minutes. Blanch the broad beans in a pan of boiling water for 2-3 minutes, drain and refresh under cold water. Remove the outer skins.
When the lamb is cooked, drain and reserve the stock. Heat half of the oil in a heavy-based pan and fry the garlic until it just starts to colour. Add the cooked lamb and fry for 5-6 minutes until evenly browned, stirring all the time. Add the broad beans and half fo the fresh and dried dill and cook for 2 minutes. Transfer to a plate set aside and keep warm.
In the same pan, heat the remaining oil on low-medium heat. Drain the rice and add to the pan, stirring until all the grains are coated with oil. Add 500ml of the meat stock, bring to a simmer, cover with a tight-fitting lid, then turn the heat to the lowest setting and cook for 30 minutes.
Meanwhile, make the yogurt sauce. Miz the grated cucumber and yogurt in a bowl. Season to taste. Sprinkle with the dried dill and drizzle with the olive oil.
When the rice is ready, stir it with a fork to fluff it. Add the rest of the fresh and dried dill, the reserved stock if you need extra moisture and cook on a low heat for about 8 minutes. Serve immediately with the cucumber, dill and yogurt sauce.