Baghala ghatogh (broad beans and dill stew)

Instructions

1. Brown the lamb in oil over high heat until well coloured on all sides. Remove it.
2. In the same pot, fry the sliced onions for 8 minutes, then add the garlic and tomato purée for 2 minutes.
3. Return the meat, cover with water to just above it, add the turmeric, salt, pepper and cinnamon, then simmer covered for 45 minutes.
4. Add the broad beans and chopped dill. Cook for another 20 minutes, until the beans are tender and the liquid has reduced slightly.
5. Meanwhile, rinse the rice, cook it in boiling salted water, drain it, then place it in the pot with butter and a little water. Cover and let it crust for 20 minutes over low heat.
6. Finish the stew with the lemon juice. Adjust the seasoning.
7. Serve the rice with the broad bean and lamb stew, accompanied by plain yogurt.