Riz au mouton (lamb and rice)

Instructions

1. Season the lamb with the salt, pepper and cumin.
2. Brown the meat in the hot oil for 10 minutes, then set aside.
3. Fry the sliced onions and garlic until golden, then add the crushed tomatoes and cook for 8 minutes.
4. Return the meat, add the turmeric, paprika, chilli and water. Cover and simmer gently for 45 minutes.
5. Rinse the rice, then add it to the pot with the stock. Adjust the water so it covers the rice by about 1 cm.
6. Cover and cook on very low heat for 20 minutes, until the rice has absorbed the liquid.
7. Let it rest for 5 minutes before serving hot.