Ingredients:

• 1 kg. lamb, cubed
• 450 gms. Rice
• 450 gms. Tomatoes
• 2 large onions, finely diced
• 225 gms. margarine
• 1 tbsp. Tomato paste
• 1 small whole chilli
• Small piece Ginger

Method:

1. Fry the onions in a little of the margarine, add the meat and cook until golden brown
2. Remove the skin from the tomato by plunging them into boiling water. Chop the tomatoes into small dice and add to the meat
3. Cook for a further 10 minutes until tomatoes are soft
4. Add tomato paste, salt, ginger and chilli. Cover with water and simmer until meat is tender
5. Place the rice in boiling water and cook for 4-5 mins. Drain the water from the rice and add to the meat mixture
6. Place in a casserole dish and cook at 180 degrees C. for about 1 hour
7. Stir to evenly disperse the rice