Step 2

While the meat cooks, cut the orange peel into thin matchstick strips, removing as much pith as possible. Soak in a bowl of cold water.

Step 3

Remove the cooked lamb from the pan. Once cool enough to handle, shred the meat from the bones into strips with your hands. Return the meat to the pan.

Step 4

Add the washed rice and salt to taste. The liquid should cover the rice by about 2cm; add more water if needed. Bring to the boil, then reduce to medium heat and cook uncovered, stirring from time to time, until the rice is al dente and the liquid is mostly absorbed.

Step 5

Stir in the yogurt gently. Fry the crushed garlic in oil in a small pan, then add to the dish along with the dill, black pepper, drained chickpeas and extra salt to taste.

Step 6

Mix well, then place a clean thick cloth over the top of the pan and put the lid on. Leave on the lowest heat for 30 minutes to allow the flavours to meld and the rice to finish steaming.

Step 7

Serve with warm naan bread.