Spicy minced lamb with sumac rice

Dinner

Cooking method: Pan fry
Serves: 2

Time: Average - 30 to 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Frying pan
• Rice bowl
• Steamer

Ingredients

• Condiment, cube, or tube
• Lamb stock - 1
• Swiss bouillon - 1 teaspoon
• Drink or liquid
• Water - 1 cup
• Herb
• Mint - 1 teaspoon
• Meat
• Lamb (minced) - 300 gm
• Oil
• Olive - some
• Rice
• Basmati - 1 cup
• Spice
• Baharat - 1 teaspoon
• Sumac - 1 teaspoon
• Vegetable
• Tomato - 2
• Onion (chopped) - 1
• Pepper (green) - 1

Method

Set the steamer on the bowl. In the rice bowl mix a cup of rice with a splash of oil, the sumac, and the Swiss bouillon, and add a cup of water. Put it in the steamer to cook.

Heat some oil in a frying pan and add the mince and the baharat spice, and stir. Add the onions and the chopped green pepper, and stir some more. Chop the tomatoes and add them, and stir the whole thing even more still. Add the lamb stock cube, a splash of water (just enough for the stock cube to dissolve in to), and the mint, and stir again a few times. Stir the whole shebang occasionally, adding a drop of water from time to time just to keep it from drying out, until the rice is cooked. Serve.