Mutton and Rice Stew

Heat the oil in a frying pan and brown the mutton over a high heat for about 4 minutes, stirring. (you will need to do this in batches) Put the browned meat to one side.

Sweat the onions and garlic in the frying fat, then return the meat to the pan. Add the chicken stock and simmer gently for about 15 minutes.

Crush the chill in a mortar and add to the pan with the tomatoes and their juice and the rice. Season with dried oregano, salt and pepper.

Cover the pilaf and cook over a low heat for about 25-30 minutes until the rice and mutton are tender. Stir occasionally or add a little water if the rice becomes too dry.