Friday, 19 October 2012

A Vegetable Stew - Tabakh Rohoo (Arabic)


Ingredients

Original recipe makes 8 servings

  1. 1 tablespoon ghee (clarified butter)
  2. 1 pound lamb meat, cut into small pieces
  3. 1/2 teaspoon ground allspice
  4. 1/4 teaspoon ground cinnamon
  5. 1/8 teaspoon ground cloves
  6. 1/8 teaspoon ground nutmeg
  7. 1 pinch ground cardamom
  8. 2 onions, sliced
  9. 1 potato, peeled and sliced
  10. 1 pound eggplant, peeled and cubed
  11. 1 pound zucchini, thickly sliced
  12. 2 pounds tomatoes, cubed
  13. 1 Chile pepper, chopped
  14. salt to taste
  15. 1 tablespoon tomato paste
  16. 1/4 cup water
  17. 6 cloves garlic
  18. salt to taste
  19. 3 tablespoons dried mint

Directions


1. Warm the ghee in a huge pot over method heat. Position the lamb various meats in the pot, and prepare until equally darkie. Season with the allspice, nutmeg, cloves, nutmeg, and cardamom.

2. Place a part of red onion on top of the lamb in the pot, followed by levels of spud, eggplant, zucchini, and tomato vegetables. Do not mix. Position the Chile spice up in the middle of the vegetables and Season with the sodium. Mix the tomato insert and water, and add over the vegetables. Carry to a steam, decrease heat to low, and prepare 1 time, until vegetables are soft.

3. With a mortar and pestle, grind together the beans, sodium, and great. Mix with 2 tbsps of fluid from the pot, and add over substances in pot. When eliminating the combination to the providing bowl - a quite start or extensive bowl - tip the pot and let it fall out the part so that it remains in the levels.

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