Bismillahir Rahmanir Raheem
When I say Arabic style in this case, I just mean non chilly really ;)
I have always been a big fan of Pakistani food, and so made it my duty to always get as much cooking lessons as possible from my Pakistani neighbors and friends ;) When I would move home, I would always make the effort to send food to my neighbors on Eid or Ramadhan, and most of the time I always got something delicious back ;)
This is a beautiful recipe I picked up from an old friend Parveen back when I as living in Oxford, and I just leave the green chilies out when I'm cooking for my Arabic friends and family and kids. But of course when I have the opportunity to just cook for myself, I add the green chillies for that extra zing!
- 1/2 kilo Halal Lamb (pref from the leg) - Washed & cut into small chunks
- 3/4 tin of canned chickpeas - drained and rinsed
- 2 large onions - chopped
- 2 tablespoon ghee -
- 2 tsp ginger and garlic paste -
- 4 fresh Tomatoes - peeled & chopped
- 1 batch of Fresh Spinage - washed and chopped very finely.
- 1/2 batch of fresh Mint - washed and chopped very finely.
- 1 batch fresh Coriander - washed and chopped very finely.
- 1 teaspoon coriander powder -
- 1 teaspoon cumin powder -
- 1 teaspoon salt - to taste
- 1/4 teaspoon ground black pepper -
- 1 teaspoon Garam Masala powder -
- 1 teaspoon Curry Powder -
- 1 teaspoon Haldi/Tumeric -
- Heat the pan over a medium-low heat and then add the ghee
- When the ghee melts add the onions, ginger & garlic paste then cook for a few minutes
- Add the lamb pieces and cook until brown on all sides.
- Add the tomatoes (add a pinch of sugar to balance the acidity), spices and coriander then continue to cook whilst stirring often for 1 or 2 mins
- Then add the water and simmer on a low heat until the lamb is soft and tender.
- Then add the chickpeas and let the mixture come to a boil before you reduce the heat and simmer for a further 5-10mins until sauce has reduced to desired consistency.
- Serve hot with rice or naan. ;)