1 cup of dry chick peas (homus)
1 tablespoon of margarine or oil
2 large onions roughly chopped
1 kilo of mutton or goat neck chops
3 cloves garlic chopped (optional)
1 teaspoon of black pepper
1 teaspoon of ground cummin Salt to taste
juice of 1 lemon
Soak the chick peas overnight in a pint of water, this important they should soak for at least twelve hours.
In a large saucepan fry onion and garlic lightly, just sautÃ©ed is OK, dont brown. Add the black pepper and fry a couple mopre minutes to release the flavour. Add the meat and fry a further five minutes. Add the chick peas, the water they soaked in, the cumin, and salt. Simmer, covered, on low heat for about 1 1/2 hours until meat is falling from bones.
Remove enough liquid from the stew to steam rice. Typically, because there will be chick peas in the water you might need a ratio of about 1:1.25 or 1:1.5 rice to liquid, add the lemon juice to the remaining stew.
Steam the rice with the liquid and serve the stew on the rice accompanied by fresh natural yoghurt which can be added on top.