Mastawa (Afghan Lamb and Rice)

Method

1. 01

   Combine lamb shoulder, onions, turmeric, salt and water in a heavy pot. Bring to a simmer, cover and cook over low heat for 110-120 minutes until the meat pulls apart easily and is above 145°F.

2. 02

   Slice the orange peel into fine strips. Cover with boiling water for 5 minutes, then drain. Lift lamb onto a plate, rest for 3 minutes and shred with two forks.

3. 03

   Return lamb to the pot with rice and orange peel. Simmer partly covered for 20 minutes until the rice is tender, stirring occasionally and adding a little water if the base becomes dry.

4. 04

   Heat vegetable oil in a small skillet over medium-low heat and cook garlic for 1 minute until fragrant. Stir into the rice with chickpeas, dill and black pepper.

5. 05

   Whisk a ladleful of warm broth into the yogurt, then stir it into the pot over very low heat. Cook gently for 10 minutes until creamy and hot without boiling.