| Recommended By Chef |
| Tips About Recipe |
6762 Views
1 Comments
1) 1 lb Lamb, cubed
2) 1 c Oil
3) 1 T Garlic & ginger, ground
4) 2 ts Chilli powder
5) 2 ts Salt
6) 1/4 lb Onions
7) 1/4 lb Potatoes
8) 1/4 lb Eggplant(aubergine)
9) 1/4 lb Turnip
10) 1/4 lb Carrots
11) 1/4 lb Okra
12) 1/4 lb Cauliflower
13) 1/4 lb Green beans
14) 1/4 lb Cabbage
15) 1/4 lb Chopped spinach
16) 1/4 lb Peas
17) 1/4 lb Zuchinni or marrow
METHOD:
1. Wash all the vegetables and cut into 1" pieces
2. Fry all the vegetables with half of the oil until light brown and set aside
3. Heat rest of the oil in a large saucepan, add sliced onions, and fry until light brown.
4. Add salt and spices to onions and fry for a few minutes.
5. Wash cubed lamb and add to onions and fry until light brown. Add 1 cup of hot water and cook over slow fire until meat is tender.
6. When meat is tender, and only a little water remains add all the vegetables.
7. Mix vegetables and meat together and cook over a slow fire, stirring gently to avoid mashing the vegetables, for about 5 minutes.
8. Place in a medium oven for 5-10 minutes, until oil separates.
Posted By:
Sabeen shah, Riyadh