can be made as a vegetarian, low-meat or meaty dish
approximate measures, alter to taste
- onions - at least I medium to large
- garlic - 2 good juicy cloves
- baharat - 2 rounded teaspoons
- mint - dry 1tbsp, fresh ????
- dill - dry 1heaped tbsp, fresh ???
- beans/brown lentils for veggie version
- lamb (and/or beans/brown lentils ) 1 lamb shank or other cheap cut or 4-8oz lamb mince
- walnuts - I good heaped tbsp, then grind/chop fine
- dried apricots - 6-10 chopped fine
- veg - any on of the following or a mixture: diced courgette, sweet potato, pepper (any colour), green beans
usual casserole method:
- soften and brown onions a bit (to taste) add crushed garlic and soften
- add ground walnuts and chopped apricots, then spices & herbs (if dried), stir around a bit to mix thoroughly,
- add meat, cubed or mince (meat on the bone gives better sauce*) and brown a bit
- add water, just enough to cover ingredients
- simmer on low heat until meat tender - for mince cook as long as you like
- add veg and herbs if fresh - cook until done
much better if cooked the day before
*I used a lamb shank which I added to the sauce ingredients whole - when cooked I took it out, partially liquidised the sauce, cooked the remaining veg in the sauce and added the broken up meat near the end
Serve with rice, bulgar or maftoul
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