Iraqi
More Iftar Recipes
Servings: 2-3
INGREDIENTS
For Lamb:
- 1kg lamb chunks (on the bone)
- 2 tbsp olive oil
- 5 cardamom pods
- 1 cinnamon stick, halved
- 1 piece mastic, crushed
- ½ onion, sliced
For the sauce:
- 2 tbsp butter
- 2 onions, sliced into half moons
- 2 large tomatoes, chopped
- 1 can chickpeas
- 2 pieces lumi (dried limes), pierced
- 1½ tbsp mixed spices
- 1 tbsp curry powder
- 2 tbsp tomato paste
- Salt and pepper to taste
- 1 Flatbread
DIRECTIONS
- In a large pot, brown the meat in olive oil. Add the spices, onion and mastic with enough water to cover the meat by three inches. Cook until tender.
- Drain the meat and reserve the stock. Set both aside.
- In the same large pot, add butter and sauté the onions in it. Add a pinch of salt to soften the onions and to stop them from caramelising.
- Once softened, add the tomatoes, chickpeas, lumi, mixed spice and curry powder. Sauté together for a few minutes and then add the tomato paste.
- Make sure to mix the paste well and cook for a few minutes before adding the meat stock.
- Bring the mixture to a boil, lower the heat, and cook for 30-40 minutes, until the onions and tomatoes are softened and the stew is slightly thick.
- This dish is traditionally served individually.
- You can also serve it in a large serving dish. Make sure to squeeze the lumi juices over the plate and enjoy!