Ingredients:
400g lamb
1/2 a medium pumpkin
Garlic
Ginger
Onion
Cumin seeds
Stock
Chillies
Rice
Method:
Finely grate the ginger including the skin. Dry fry the cumin seeds and once they start to smoke grind with a mortar and pestle. Fry the lamb with the ginger, onion, cumin and chillies until browned in an oven proof pot. While it is frying, peel and chop the pumpkin. Add the stock, rice and pumpkin to the the pot. Put a lid on the pot and cook at 160C for a minimum of 40 minutes but preferably around 2 hours. Serve with coriander leaves and yoghurt for weaklings.