• 0.35kg boneless lamb leg steaks
  • 3 tbsp sunflower oil
  • 1 onion
  • 1 thumb nail's worth of fresh ginger
  • 1 tsp salt
  • 1 x 400g tin of chickpeas
  • 3 cinnamon sticks
  • 175g of long grain rice
  • 1 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tbsp lemon juice

Today I was abused again. I’m a battered mother – both kicked and hit on the head. My crime? I suggested that a certain person’s nappy might need changing. Not only did I dare to suggest this, but I also suggested it and then changed it (!) in front of a very attractive, much older lady.

My friend Jasmine, who it has to be said is very easy on the eye, had come to visit for the afternoon. Charlie has a crush on her and has done since he first met her when only a few months old. After chatting with Mr B this evening we have come to the conclusion that Charlie was plain embarrassed that his Mum got his gentleman’s area out in front of such a beautiful woman. Sorry Charlie.

Today’s recipe is spicy and sticky and warming from all the cinnamon. In fact if you don’t like cinnamon then probably best not to make it. I do, though Mr B did say ‘it’s very cinnamon-y, isn’t it?’ Yes it is.

Ingredients:

  • 0.35kg boneless lamb leg steaks, cut into chunks
  • 3 tbsp sunflower oil
  • 1 onion peeled and cut into 1cm pieces
  • 1 thumb nail’s worth of fresh ginger peeled and finely chopped
  • 1 tsp salt
  • 1 x 400g tin of chickpeas, drained
  • 3 cinnamon sticks
  • 175g of long grain rice
  • 1 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tbsp lemon juice

You need a frying pan with a lid to make this. Failing that a hob proof casserole dish with a lid.

Brown the lamb in the oil on a high heat in a frying pan then add the onion, ginger, salt, chickpeas and cinnamon sticks. Cover with water (warm from the tap) until the meat is covered, then put the lid on the frying pan and leave on a low heat for 90 mins.

Check that the meat is tender, which it really should be after 90 mins. Then add all the remaining ingredients and turn the heat up a little. Stir occasionally to stop the rice sticking and check that it doesn’t need any more water. Mine needed about another 90mls but this will depend on how hot your hob is and how much has evaporated. Check the rice is done – it needs a bit of bite left. Then serve! Perhaps without the cinnamon sticks.

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