200g lamb (shoulder + bone); 50g lamb fat; ½ cup lentils; a handful short grain rice; 1 carrot; 1 onion; 1-3 tomatoes; 1 tbsp barberry berries (or sumac); 1 tsp fenugreek seeds; 1 chilli pepper; 1 clove garlic; fresh herbs (coriander; basil, garlic leaves), cinnamon stick, salt, black pepper
Dice the carrot and onion and cut the ginger into strips. Chop the lamb into pea sized pieces. Dry the fenugreek seeds, pepper and cinnamon stick in a pan until you can smell them and grind them with a pestle and mortar. Dice the lamb fat and melt it on a medium heat. Remove the skin and fry the meat and bones on high. Add the carrot and onion and stir. Cook until the onion softens. Add the tomatoes and ginger, an aniseed star, the ground spices, the finely chopped garlic, the whole pepper, and mint and stir well. Cook for 5 minutes, add some water and the lentils. Bring to the boil and simmer for 15 minutes. Add the rice, sumac, and salt and cook until the rice is ready. Sprinkle with basil or coriander, stir and serve immediately with sour cream.