Ingredients
-
1/2 kg bonless stewing lamb
-
2 tablespoons olive oil
-
1 medium onion, finely chopped
-
1/2 cup canned tomatoes, pureed or 3/4 cup chopped pealed tomatoes
-
3/4 cup water
-
1/2 teaspoon baharat, spice mix recipe # 224763 or 1/2 teaspoon ground allspice
-
salt
-
fresh ground black pepper
-
1/4 cup chopped parsley
-
1 garlic clove, minced
-
1/4 cup chopped sweet pepper (red, orange, yellow, or green)
Instructions
- Trim and cut meat into 2 cm (3/4 inch) cubes.
- Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
- Transfer to a plate.
- Add remaining olive oil, onion, garlic and sweet pepper.
- Fry gently until onion is transparent.
- Add tomato and water.
- Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
- Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
- Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
- Sprinkle hot meat with reserved chopped parsly before serving.