Recipe of the Day
Tareed - Lamb with Bread and Vegetables
Serves 6 to 8.
- 4 tablespoons cooking oil
- 1 medium onion, finely chopped
- 4 cloves garlic, crushed
- 1/2 hot pepper, finely chopped
- 3 medium tomatoes, finely chopped
- 2 tablespoons tomato paste, diluted in half cup water
- 2 tablespoons finely chopped fresh coriander
- 2 teaspoon salt
- 2 teaspoons ibzar
- 1/4 lemon, finely chopped
- 4 cups water
- 3 pounds leg of lamb, cut into large pieces
- 1/2 pound carrots, cut into 1/4 inch thick rounds
- 1/2 pound zucchini, cut into large pieces
- 2 medium size pita bread, toasted and broken into pieces
Heat oil in a saucepan, then sauté onions, garlic, and hot pepper over medium/low heat for about 10 minutes or until they begin to brown. Add tomatoes, tomato paste and coriander, then cook over medium heat for 10 minutes. Stir in salt, ibzar and lemon then add water and bring to a boil. Add lamb then cover and cook for 1 hour over medium/low heat, stirring a few times and adding more water if necessary. Add carrots and zucchini then recover and cook over medium/low heat for another 30 minutes, stirring often and adding more water if necessary. Arrange bread on the base of a serving bowl, then pour in meat, vegetables and stock onto the bread and serve.