Lamb and rice with dill sauce

 This is good as just lamb and rice , but would also be great in pocket bread or a wrap. Serves 4

Ingredients 

1 pound  ground lamb

Seasonings: salt and pepper 

Optional seasonings:  

             2 teaspoons dried mint

              1 clove minced garlic

              1/4 teaspoons dried thyme 

               1/4 teaspoons dried marjoram 

               1 tablespoon chopped fresh rosemary 

                1/2 teaspoons ground cumin 

Olive oil

1 cup basmati or jasmine rice

2 cups chicken broth

For the sauce—

Plain yogurt as much as you want

Cucumber

Lemon

Fresh dill 

Olive oil

Directions 

Place a bit of olive oil in a pot. Season your lamb as desired with your preferred seasoning. Ie see recipe ingredients above. Brown lamb 5-8 minutes. Drain off fat.

Mix your rice into the meat in the pot and heat a bit and then add the broth. Cook covered about 18-20 minutes until rice is cooked. Remove from heat and let stand 5 minutes still covered.

Meanwhile make the sauce. Peel the cucumber and seed it. Grate it up and squeeze out the liquid. I only used 1/2 of a cucumber for 2 servings. Add in some plain yogurt — the amount you like- and lemon. I used 1 teaspoon  lemon for 2 servings. Add fresh chopped dill in the amount you desire. Add a drizzle of olive oil to the sauce.

Serve the rice lamb combo with sauce on top or on the side.