Ingredients
3-4 pound of lamb or beef bones in and according to the number of family members
8~10 cups of hot water
1/4 cup oil
6~10 small onions
2~3 tablespoons full of tomato paste
Large tomato puree or 1 can 8 oz.
Whole spices 1 Lomi Basra (dry lemon), a few cardamom pods, black peppercorns, a few cloves, 1 small cinnamon sticks and 1 bay leaf
2 cloves garlic (optional)
1 can of chickpeas, drained and washed
Salt, to taste
Tannour bread
Steps
-In a large pot, put the meat pieces and cover them with water over a high heat.
-Once it boils, remove the meat and wash this step (optional) and return the meat to the clean pot otherwise scope foam from the top.
-Pour hot water over to cover the meat by three inches.
-Cover the pot and let it boil over high heat.
-After it comes to a boil, lower the temperature to medium- low. Let it cook until the meat is tender, about 1 1/2 hour.
-In another clean pot, put 1/4 cup of oil. I use olive oil.
-Add the small onions, the previously cooked meat and roast them until slightly brown.
-Add tomato paste and mix well for a few seconds
-Add tomato sauce, whole spices, chickpeas, garlic, salt, meat broth and more hot water if you like a lot of liquid.
-Mix everything well, cover the pot and cook over a medium to low heat until the onions are soft and the stew becomes a little thick.
-Halfway through the cooking time, check for the salt, spices and the onions. You don't want them to be too mushy.
-Continue cooking until onions are soft and the stew is as thick as desired, about 30-40 minutes.
-Turn off the heat and leave the pot covered for 15-20 minutes before serving.
-Cut the tannour bread into a serving deep dish and pour the meat, broth, chickpeas and onions.
-Serve with fresh herbs and vegetables pickled torshi.
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#lambstew
#chickpeas
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