Description
Beef chunks and a lot of vegetables in rich tomatoes, tomato paste and mixed spices, cooked slowly, and served over flatbread.
Ingredients
Scale
- 1 kg boneless stewing lamb (or beef, cut into cubes)
- 3 medium-sized onions (chopped roughly)
- 2 tbsp ghee
- 2 tsps baharat (mixed spices)
- 4 cloves garlic (minced)
- 2 cups chopped peeled tomatoes
- 1 30-ml pack tomato paste
- 2 cinnamon sticks
- 5–6 green cardamoms
- 6 cloves
- salt and pepper to taste
- 1/4 cup chopped parsley, divided
- 2 medium-sized potatoes (or sweet potatoes, quartered)
- 1 medium-sized zucchini (cut up)
- 1 cup pumpkin or carrots (cut into 2-inch squares)
- 2 medium-sized eggplants (quartered and soaked in water for 20 minutes)
- 1 cup water
Instructions
- Sautee garlic in ghee and store for less than a minute, just until they are golden, then add the onions and cook while stirring until they are limp and golden brown in color – about 5-7 minutes
- Add baharat and cook stirring for another minute. Love the aroma of the mixed spice at this stage.
- Add meat cubes, and cook stirring until all the red juices come out.
- Add tomatoes, salt and pepper, chopped parsley (leaving a little for garnishing later), cinnamon sticks, cardamoms, cloves, and water. Add black lemon as well, if using.
- Cook covered over medium heat until the meat is tender (about 1-1/2 hours).
- Add the vegetables and tomato paste and continue to simmer till they are soft – an additional 20-30 minutes.
- Place thareed over torn Arabic bread or steamed white rice and garnish with chopped parsley.