Description
Beef chunks and veggies in rich tomatoes and tomato paste
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)
- 1 clove garlic (minced)
- 2 cups chopped peeled tomatoes
- 1 30- ml pack tomato paste
- salt and pepper to taste
- 1/4 cup chopped parsley
- 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)
- 1/2 cup water
Instructions
- Gently fry onions and garlic in ghee until a bit golden.
- Add baharat and cook stirring for another minute.
- Add meat cubes, and cook stirring until all the red juices are drained.
- Add tomatoes, salt and pepper, and chopped parsley (leaving a little for garnishing later), and water. 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 – about 30 minutes.
- Place thareed over torn Arabic bread or steamed white rice and garnish with chopped parsley.