👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of ghee over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.

2. 2

   Add the remaining 1 tablespoon of ghee to the pot. Sauté the chopped onions until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the crushed tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

4. 4

   Return the lamb to the pot. Add the dried black limes, cinnamon sticks, cloves, cardamom pods, ground cumin, ground coriander, salt, and pepper. Pour in enough water to cover the lamb by about an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.

5. 5

   While the lamb is simmering, prepare the dough. In a bowl, combine the whole wheat flour and salt. Gradually add water, mixing until a stiff dough forms. Knead for a few minutes until smooth. Cover and let rest.

6. 6

   After 1.5 hours of simmering, add the zucchini and pumpkin/squash to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.

7. 7

   Take small pieces of the dough and flatten them by hand into thin, irregular shapes (matazeez). Add these directly to the simmering stew. Stir gently to submerge the dough pieces. Cook for about 10-15 minutes, or until the dough is cooked through and tender.

8. 8

   Remove the cinnamon sticks and dried black limes before serving. Adjust seasoning if needed. Serve hot, ensuring each bowl has plenty of stew, lamb, vegetables, and matazeez.