Friday, 19 October 2012
A Vegetable Stew - Tabakh Rohoo (Arabic)
Ingredients
Original recipe makes 8 servings
- 1 tablespoon ghee (clarified butter)
- 1 pound lamb meat, cut into small pieces
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 pinch ground cardamom
- 2 onions, sliced
- 1 potato, peeled and sliced
- 1 pound eggplant, peeled and cubed
- 1 pound zucchini, thickly sliced
- 2 pounds tomatoes, cubed
- 1
- salt to taste
- 1 tablespoon tomato paste
- 1/4 cup water
- 6 cloves garlic
- salt to taste
- 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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