This is a super recipe that doesn’t take that long to whip up if you have some leftover lamb. Fry some onions and garlic, add the lamb, currants and pine nuts and finally some cinnamon, oregano and a couple of tinned tomatoes. Stir in some cooked rice, then stuff one pepper for each person and place them in a casserole dish. Any leftover rice mixture is packed around the peppers and a tin of tomatoes is poured around the peppers.
This is my favourite sort of meal, because it then cooks itself in the oven for around 50 minutes. If you have any leftovers, they’re also good the next day!