Recipe ingredients
- 600 g, 20 oz, boneless lamb leg or shoulder, cubed
- 1/2 kg, 16 oz, carrots
- 1/2 kg, 16 oz, zucchini
- 1/2 kg, 16 oz, eggplants
- 1/2 kg, 16 oz, potatoes
- 1 kg, 32 oz, tomatoes
- 4 medium onions, finely chopped
- 1/4 cup lemon juice
- 1 tablespoon salt
- A dash of ground pepper
- A dash of ground cinnamon
- 3 tablespoons shortening or butter
- 1 1/2 liters water
Recipe method
- Peel eggplants, carrots, potatoes and wash well, then cut into cubes.
- Wash zucchini and cut into cubes.
- Peel tomatoes and finely chop them.
- Fry meat with 2 tablespoons of shortening with half the quantity of salt and spices.
- Cover with water and cook over moderate heat for 2 hours with pot covered. Place aside.
- Saute onion with remaining shortening until transparent.
- Stir in carrots for 5 minutes.
- Add zucchini and stir for 3 minutes.
- Add tomatoes with 1 cup of water to carrot mixture.
- Cook over low heat for 10 minutes.
- Add eggplant and cook for 10 minutes.
- Add fried potatoes and remaining salt and pepper.
- Add meat and stock to cover.
- Cover pot and cook for 30 minutes or until tender.
- Serve hot with green bell pepper and spring onion.
Other arab recipes:
Mixed vegetables recipe
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