Tashreeb

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

1. 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.
2. Drain the meat and reserve the stock. Set both aside.
3. 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.
4. Once softened, add the tomatoes, chickpeas, lumi, mixed spice and curry powder. Sauté together for a few minutes and then add the tomato paste. 
5. Make sure to mix the paste well and cook for a few minutes before adding the meat stock.
6. 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.
7. This dish is traditionally served individually. 
8. You can also serve it in a large serving dish. Make sure to squeeze the lumi juices over the plate and enjoy!