70 grams, chopped onion
Tablespoon of vegetable oil
500 grams of mutton
A teaspoon of the mix of seven Arab spices
1 garlic clove (3 g)
1 large tomato, peeled and chopped (180 g)
1/2 tablespoon of tomato paste, mixed in 475 ml of water
2 small tomatoes (250 g), cut into fried and filtered boxes
Tablespoon of the mixture of seven Arab spices
1/4 teaspoon of salt
Minced bread (about 3 pieces)
Preparation:
- In a deep frying pan, place the onions in the vegetable oil over a low heat until golden.
- Take it out from the heat, add the lamb and stir until it mixes.
- When the mutton becomes brown, add spices, salt and crushed garlic.
- Add potatoes, tomatoes, and mixed tomato paste; keep the pan on medium heat until the lamb is tender.
- When serving, place the bread on a serving plate, then add potatoes and lamb with vegetables over the bread. Garnish with crushed parsley
Helpful hints:
The seven Arabic spices usually contain black pepper, cumin, cinnamon, cloves, garlic powder and ground black lemon, all crushed and mixed together.
