INGREDIENTS:
1 onion
2 cloves garlic
3 medium tomatoes
1½ pounds lean lamb, cubed
a pinch of salt
4 Tablespoons lemon juice
4 Tablespoons butter
1 teaspoon chili powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon black pepper
1 cube of meat bouillon
1 cup boiling water
1 (14 oz) can tomatoes
Cooked rice for serving
INSTRUCTIONS:
1. Peel and chop the onion. Peel and crush the garlic with a fork or a press. Cut the fresh tomatoes into quarters.
2. Cut the lamb into cubes. Add the salt and the lemon juice, and mix well, then leave it to soak for 15 minutes.
3. Melt the butter in a a frying pan. Cook the onion and garlic over a low heat for about five minutes, until soft.
4. Stir the spices and the pepper, onion, garlic, and tomatoes into the lamb. Pour everything into a deep frying pan.
5. Make the bouillon with the boiling water and add it to the pan. Add the can of tomatoes. Let it bubble over a low heat, stirring occasionally. Or use canned beef broth)
6. Cook the mixture for 20–25 minutes. Stir in a tiny more chili powder if you want it to taste really spicy.
Serve with rice
Recipe from The Children’s World Cookbook
