Ramadan Main Dishes

2012
MUMINAHS KITCHEN

2 lbs uncooked shrimp 1 1/2 cups rice 1 large onion diced 1/4 of a bell pepper diced 3 cloves garlic some oil to saut 1 and 1/2 cups water 2 teaspoons salt Spices: 1 dried lemon (loumi) 7 pods cardamom small piece cinnamon 1/2 teaspoon ginger 1 tablespoon mixed Arabian gulf spices Arabian gulf spices is a mixture of (cumin, coriander, curry powder, cloves, turmeric) How2: Clean and allow rice to sit in the water before using. In a pot add some oil, on med high heat add onions cook until its soft. Once the onions are soft add the green peppers. you may lower heat slightly so it does not burn. Cook until the onions become slightly golden in color and the green peppers are soft. For a few mins set the pot aside add the spices, and garlic, mix well.Add back to the heat and add the shrimp to the onions, peppers, spices. Mix well so it becomes coated well in the spices. Sprinkle the first teaspoon of salt on top of the shrimp and vegetables. Increase the heat to about med high and add the water to the pot bring to a good boil. Add remaining 1 teaspoon of salt. Strain rice add to boiling pot. Allow it to boil then reduce heat and cover. Cook about 20-25mins until the liquid is starting to dry off. Once it does turn heat off keep covered on, allow it to sit extra 10-15mins to allow the liquid to redistribute. Serve with tahini sauce, or salad.

Kefta 3lbs ground meat 2 large onion 1 1/2 bunch parsley 1 teaspoon 7 spice mix 2 teaspoons salt 1/2 teaspoon black pepper 5 cloves garlic Sauce 1/2 cup tahini sauce 2-3 cups water 2 cloves garlic 2 lemons, juiced salt Other Components 7 Potatoes oil to fry potatoes How2: Mix parsley, onions, spices garlic in food processor. Add that mixture to ground beef. Add salt n pepper. Peel cut potatoes into rounds, fry them like French fries. Make balls or football shaped pieces of the beef mixture. If youre making this on stove top like me you must sear the beef to get brown. Once the beef meatballs brown top with the potatoes. In a bowl mix tahini sauce with 2 cups water, lemon juice, garlic and some salt. save extra cup in case you need more during cooking. Keep the kefta on about med-high heat add the tahini mixture. Add that extra cup of water just so its slightly over the meatballs. Dont worry if it looks water at this stage it will cook down and the sauce with thicken. Cover and cook for about 20mins on low until the kefta is fully cooked and the sauce is thick. if you feel during the cooking process that u need more liquid add more because each stove is different.

1 whole chicken cut into pieces 1 whole head of garlic (about 12 cloves) 2 large onions, sliced in rounds 1 cup chopped cilantro 1 tablespoons cumin powder 1 tablespoon paprika 1/2 teaspoon coriander powder 1/2 teaspoon black pepper 1/4 cup lemon or lime juice 1/8 cup olive oil 2 1/2 cups hot /boiling water 1 teaspoon salt 1 chicken or veg bouillon cube How2: Clean the chicken and add to the pot (for this dish I used a pressure cooker) You may do this without one but it will take longer time to cook. Add the spices, salt, pepper, bullion cube to the chicken. Followed by the lemon, and olive oil. Once you have added the lemon and olive oil, mix it up to coat the chicken. Add the cilantro, followed by the garlic cloves, then lastly the onions on top. Like a layers on top of the chicken. Pour the boiling water into the pot. Place on stove top cover with the lid. Place on high heat on 15 Min's, then lower the heat keep for 20mins until its done. Follow the instructions of your pressure cooker as to opening it.

1 cup white long grain rice or basmati 3 tablespoons canola oil 1/4 green bell pepper 1 tomato diced 1 teaspoon salt 3 cloves 1 bay leaf tiny Cinnamon stick 1/2 teaspoon turmeric 1 cup tomato sauce 1 cup chicken stock 1/2 teaspoon paprika 2 tablespoons hot sauce 1/2 onion diced HOW 2: In a sauce pan add oil, saut onion and green peppers until tender add tomatos, bay leaf, cloves, turmeric, Cinnamon stick and saut. add hot sauce, tomato sauce and stock. Bring to a low simmer to allow time for spices to develop in the sauce for about 15Min's. clean rice and strain once sauce is brought up to a boil on high heat add rice ,lower heat to low cover and allow to cook for 20Min's or until fluffy.

1 box of no boil lasagna noodles. 1 jar tomato sauce 1 cup Alfredo or bchamel 15oz ricotta cheese 1 1/2 cups mozzarella 1/2 teaspoon pepper 1 teaspoon thyme or oregano 1 teaspoon onion powder 1/4 cup water 1 egg how2: Preheat the oven to 350df. In a bowl add, egg, thyme, onion powder, black pepper, and ricotta cheese. Mix together, add 1 cup mozzarella cheese. mix again, set it aside. In a baking dish long enough to fit the noodle sheets but not to large that you cant form a thick lasagna. Add some sauce to the bottom of the pan. With this recipe the sauce is whats cooks the noodles. Add 4 sheets of noodles, top with ricotta cheese, followed by a few tablespoons of Alfredo sauce. Be sure to spread it evenly out. Add another 4 noodles, Followed by sauce like I said the sauce is what cooks it if there is not enough sauce the noodles wont cook. Add another layer of ricotta cheese, followed by the Alfredo sauce. Add another layer of 4 noodles, take the remaining tomato sauce and mix it with 1/4 cup water. pour over the top. Add the rest of Alfredo mix it with the sauce on top. cover with a piece of aluminum foil. place on a baking sheet in case any bubbles over. Bake for 1hour 30mins. Once you reached the 1 hour 20mins mark remove foil to allow extra liquid to evaporate. Add the remaining cheese at the last 10-15mins.

1 Whole Chicken or 8 drumsticks. 2 1/2 cups Basmati Rice. 1 Onion, sliced. 4 carrots shredded. 1/2 cup cut peeled Almonds. 1 tablespoon grated ginger. 1 tablespoon crushed garlic. 1 cup Raisins. 10 Whole Cardamom Seeds. 10 Cloves. 1 Cinnamon Stick. 1/2 teaspoon. Cumin Seeds. 1/4 teaspoon cumin powder. 5 bay leaves. 3 teaspoons salt. Black Pepper. Cooking Oil (as needed) 6 cups water to boil chicken. How2:In a pot add some water and chicken add 5 cardamom pods, 5 cloves, 5 bay leaves,1/2 cinnamon stick. And chicken bring to boil and simmer until chicken is fully cooked and a broth is formed. In a pot saut carrots, almonds, and raisins in some oil with 1/2 teaspoon salt. Saut until the carrots cook down a little but not fully cooked. place aside in a bowl. In the same pot add oil and saut onions until translucent, once ready add reaming spices ,garlic, ginger and saut until it come together. place the boiled chicken into the pot followed by 3 cups of the broth from boiled chicken if its not enough broth add water to make it equal 3 cups. cover and bring to a simmer and turn heat off. Prep the rice by cleaning it and allowing it to soak in some water before cooking. bring the broth and chicken to a boil add the remaining 2 1/2 teaspoons salt, once it boils add drained rice bring to a boil again then reduce heat to low. Cover cook for about 15mins.once you notice the rice is almost done cooking add 1/2 the carrot almond raisin mixture over rice, recover and allow it to finish cooking. once rice is done fluff it a little turn heat off and allow it to sit on stove covered for 15mins.

3 long eggplants or 1 large one 2 onions 1 tablespoon crushed garlic juice 1/2 lemon 1 large or 3 small tomatos 1 tablespoon tomato paste 1/2 cup olive oil 1 cup water salt, pepper to taste 1/8th cup chopped parsley How2: In a pot add some of the oil, saut onions until transparent. add in garlic, followed by the tomatoes. allow the tomatoes to cook down a bit. After it cooks down a bit add in the tomato tomato paste, salt, pepper, and parsley. once it cooks a bit add in 1/2 of the water and lemon juice, allow it to cook down for 15mins. Turn heat off set aside. In a baking dish add eggplant. traditionally you would just cut an insert for the sauce to sit in. i decided to just cut it up into smaller pieces. place rest of water. on top. place tomato mixture on top followed by the rest of oil.. bake in oven until egg plants are tender.

4 small fillets of salmon 1/2 cup soy sauce 1/2 teaspoon vinegar 2 teaspoon ginger 2 teaspoon garlic chili sauce 2 & 1/2 teaspoons light brown sugar Pinch black pepper

How2: In a bowl mix soy sauce, vinegar, black pepper, brown sugar, garlic chili sauce, and ginger. Place some on the salmon allow it to marinade at least 1/2 hour. keep the rest to glaze as it cooks. You may use a skillet or grill. Lightly grease with some oil. Heat the skillet up on high. Place the 2 pieces of salmon in the pot you may reduce heat after about 2 mins to medium to prevent the brown sugar from burning. Cook on both sides for about 5 mins total. Reduce the heat to prevent it from burning drizzle remaining sauce mixture until its gone. Cover the pan for 2-3 mins until the fish is cooked.

1 (3 lb) beef tenderloin or rump roast 3 tablespoons steak seasoning 3 bay leaves 5 cloves 1 tablespoon garlic powder 1/4 teaspoon black pepper 1 onion sliced 2 tablespoons oil 1 cup water

How2: Preheat oven to 250DF Take the beef and rub oil on it then crust the outside with the spices. Place onions on the bottom of baking pan, add bay leaves, cloves, and water. Place the beef on top of the onions. Cover and bake for 5 hours until beef is super tender. Towards the end you may remove cover to allow beef to brown.

2 1/2 lbs chicken 1/4 cup water 1/2 cup apple juice 1/2 teaspoon minced ginger pinch Cayenne pepper 1/3 cup brown sugar 1/4 cup white sugar 1 tablespoon vinegar 2 tablespoons soy sauce 2 tablespoons ketchup 1 tablespoon cornstarch (for sauce) 1/4 cup cornstarch for coating the chicken salt& pepper oil how2: cut the chicken into bite size cubes, salt and pepper it, add cornstarch to coat. fry the chicken a little at a time until cooked and golden brown.TIP: cook them in smaller batches and if you would like place them in a baking dish and leave them in warm oven in between frying so that the batches dont turn cold. In another pot add water, soy sauce, sugar, brown sugar, pinch black pepper, Cayenne pepper, vinegar, apple juice, water, and ketchup. Bring to a boil. In a bowl mix cornstarch with some water add it in the sauce you may make it as thick as you prefer but don't put touch in because it will become tasteless so add it a little at a time. lower heat, simmer for few mins. Once its reduced a bit add the chicken increase heat to med-high toss the chicken until the sauce sticks and thickens more. Serve it as is or with some rice and vegetables.

1 bag dried Chickpeas 1 large onion 3-4 cloves garlic 1- 2 tablespoons Falafel spice mix 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon baking powder oil to fry Falafel mold tool or 2 tablespoons How2: In a large bowl, soak the chickpeas for 48hours, everyday you may drain and re fill them with new water. Once they have soaked strain them. Place the chickpeas in a food processor and grind them slightly.( you may was them to allow the chickpea peels to float to the surface this way you can discard the covers and have a better falafel consistency. If you do this step be sure to strain them again.)Place them back into the processor with the onions, garlic grind until its fine. Touch the chickpea mixture if it feels to wet you may strain it to remove any extra liquid. At this point you may continue the steps ahead or place the mixture in bags to freeze if you feel its too much if not proceed to the next steps.TIP: Spices, salt and baking powder are added only b4 frying this gives it a much fresher flavor.Add the falafel spices, salt and baking powder to the mixture mix it well. Preheat oil. With the falafel mold as you can see in the image it has 2 parts the mold and the spatula. What you do is take some falafil mixture with the spatula, pushing the tab of the falafil mold down. Fill it will the mixture you may add about 2- 3 scoops. With its flat side of spatula apply slight pressure while patting the shape. if you don't have one you may use a few a tablespoons of filling and form a ball with your hand. Place in oil( you may do the first one as a test piece see if you would like more spices or salt)and repeat until you have filled the pot. keep the heat on about med-high heat cook until golden brown. if you find they brown to quick you may lower the heat. Remove once they are cooked place them in a strainer to remove extra oil this also helps them to remain crunchy. Serve with any topping like tahini sauce, pickles, tomatoes fresh mint or parsley! enjoy as a sandwich or a dinner plate.

12 chicken tenders. 1 cup yogurt. 1 teaspoon of salt or the way you prefer. 1/4 teaspoon all spice. 1/4teaspoon cinnamon. 1/4 teaspoon cumin. 1/4 teaspoon Coriander powder. 1 teaspoon black pepper. 2 tablespoon good quality zatar mix or dry thyme. 9 cloves crushed garlic 2 lemons juiced 1/3 teaspoon cayenne pepper(optional). 2 tablespoons olive oil. HOW2: In a bowl add garlic, yogurt, lemon, spices (don't add the salt yet), olive oil, and zatar. Mix well to form the marinade. I add the salt before cooking because; the salt makes the meat dryer it removes the moisture. Have you noticed after marinating chicken or meat there is water accumulated in the bowl when you go to cook it. That liquid is the moisture from the meat extracted by the salt. Add chicken and allow marinading up to 4 hours. Fire up the grill allow it to heat up about a 1/2 hour. lower the heat to medium if you have a gas grill to prevent burning. Place chicken on hot grill does not move it around leave it in place to allow nice grill marks to form.Once the chicken seems to start cooking up the sides and its easy to remove from the grill you are ready to flip. if you cant remove the chicken don't attempt to force it off its not ready to be flipped. Flip the ready chicken and cook until the other side is easy to remove and it spears the chicken is fully cooked. the time it takes to cook varies from grill to grill it may take about 15mins per side.

BEEF: 3lbs Stew or steak beef 1 onion, sliced 2 carrots, sliced thin 1/2 cups water 1or 2 tablespoons oil SAUCE: 1 tablespoon sugar 1/3 cup honey 3 tablespoons grated ginger 2 cloves crushed garlic 1 1/8th cup water 1/3 cup soy sauce 1teaspoon cornstarch or flour pinch of cracked black pepper How2:*In a pot add oil on high heat, add the beef.* cook until golden on med-low heat.* To start the Sauce: add ginger, honey, and sugar.* Mix in the 1 cup of water, soy sauce, black pepper and ginger place on low heat, bring to a simmer.* in a small bowl mix the 1/8 cup cold water with the corn starch. Pour into the sauce. on low heat bring to a simmer.* To the beef add onion, and carrots continue to saut for another 15mins or until beef is golden.* add the sauce to the beef, bring to a boil then lower the heat on very low. Cook for 35mins covered.* at about 30mins check to be sure the sauce has not completely reduced. if its fine continue cooking for that extra 5 Min's or until the sauce reduces.* add 1/2 cup water, continue cooking for another 20mins on low so the beef and carrots can become tender and a thick sauce will develop and become thicken.

2 (15oz) can cannellini beans 1 cup chopped cilantro 1 onion sliced 2 large tomatoes diced 2 tablespoons tomato paste 3 1/4 cups water or vegetable stock 1 teaspoon salt 10 cloves fresh crushed garlic 1 bay leaf, 2 cloves pinch black pepper 2 tablespoons oil How2: In a pot add in 1 tablespoon oil on med-low heat cook the onions and tomatoes for about 15 mins. When they are soft add in the beans including the liquid in the can. Followed by the 3 cups of water or broth, place in the spices. bring to a boil. Once it comes to a boil add the tomato paste. mix in well allow the pot to come to a boil again, cover and reduce heat. cook for about 3040mins until beans are soft but not mushyIn another pot add the other tablespoon oil the crushed garlic and cilantro on med-low heat cool until the fragrance of garlic and cilantro fill the air do not burn. you can see in the picture after the size of the cilantro is reduced a bit. Place that cilantro/garlic mixture on the beans towards the end of cooking. In the pot you cooked the cilantro and garlic in add the 1/4 cup of water to remove extra flavors left in the pot. Pour over the stew. Bring to a boil again then reduce heat to low, cook for additional 15 -20 Min's or until the sauce is slightly Reduced but not to thick.

1 1/2 cups rice 2 cups small frozen sweet peas 2 1/4 cups water 1 1/2 bouillon cube 1 teaspoon achiote powder or turmeric for color 1/4 diced onion 1 clove garlic 2-3 cardamom pods 2 cloves 1 tablespoon oil How2: In a pot add oil, on med-low heat slightly saut the onions and garlic. Add peas, bouillon cube, achiote powder, and cardamom pods. Saut for an additional 2 mins to get the flavors together. Add the water, bring to boil. Cover and turn off heat to allow the flavors to develop. At this point you can clean and prep your rice. Once the stock starts to have a nice aroma you may place it back on a high heat until it boils. Once it boils you may strain and add rice, wait for it to boil again then turn heat on very low and cover. Cook for about 15mins until you notice the liquid is drying out at this point you may turn heat off and allow it to sit on the warm burner for a good 8 mins or so to allow the moisture to redistribute, Serve as a side to any protein .

5 fillets of fish 1 lemon juiced 1/2 stick of butter 1 onion sliced thin 5 cloves crushed garlic 2 teaspoon olive oil salt, black pepper 3 tablespoons chopped fresh dill How 2: In a baking dish add some oil 2 prevent sticking just a bit with a paper towel. add the fillets of fish salt them add onions. In a sauce pan on super low heat melt butter slowly with olive oil do not simmer just to melt the butter if it starts to sizzle turn heat off remove pan from heat. Add crushed garlic and allow it to infuse in the oil return to heat on very low be careful not to simmer the butter add black pepper, and dill. remove from heat if its all melted and the oil is become fragrant with garlic. add lemon juice to the butter mixture then in a smaller bowl pour the sauce leaving the garlic behind. take the garlic add that on top of the fish rub your fingers over to coat the fish. Top with onions and place in a 350D oven for 15-20Min's depending on the thickness of the fish. Once its complete pour the dill butter lemon mixture over the top.

4 small steaks 1 cup beef broth 1/2 green pepper sliced 1 onion sliced 4 whole cloves garlic 1 tablespoon black pepper 1 1/2 teaspoons salt 1/4 cup sour cream 4 tablespoons fresh chopped chives 2 tablespoon oil 1tablespoon butter 1 tablespoon flour

How2: in a pan add oil on med-high heat add some salt and pepper to steaks. Place in pan to brown on both sides for about 15Min's. Remove steaks set aside. Add onions, and green peppers saut for 10Min's to coat with beef juices. Add broth rest of salt, pepper, garlic cloves, steak back into pan, cover cook for 1 hour on low or until beef is tender. Gravy: In a sauce pan in low-med heat add butter, and flour saut until lightly brown add the stock from the steak pot stir until thickened. Lower heat add sour cream and 1/2 of chives. Pour back into pot with steak and vegetables simmer on low for 20Min's with lid on. Stir until thick sauce forms do not boil because the sour cream will split. Before its complete add remaining chives. Serve with potato's or alone.

1 whole chicken 1/4 cup sugar 1 gallon water 2 bay leaves 1 cup kosher or coarse salt 1 tablespoon black pepper corns 2-3 tablespoons poultry seasoning (this is a mix of ground herbs) 1 onion 3-4 stocks celery 2 tablespoons soft butter 1/4 teaspoon ground black pepper bag or container that is bigger than the chicken How2 In a sauce pan add about 3 cups of the water on high heat. Add in salt, sugar, peppercorns, bay leaves, and poultry seasoning. Heat until salt and sugar dissolves and the fragrance of the spices form. In the container lined with a bag, pour in cold water, followed by the warm spice salt water (brine).refrigerate until it cools completely. Add in the whole chicken be sure its submerged and covered by the mixture. Place in the fridge for 24 hours maximum, or 4 hours at the minimum. The chicken will plump up and absorb the flavored liquid. Once its ready to be baked, preheat the oven to 350df.remove chicken from the brine pat the skin dry with a towel or paper towel to remove moisture from the skin. Smear the soft butter over the entire chicken, sprinkle with 1/2 teaspoon of the poultry seasoning followed by ground black pepper. place onion and celery into the cavity of the chicken. Cover and bake for about 1-2 hours until its cooked. Towards the end remove the foil and allow it to brown the butter will aid in this.

1 large potato, cubed 2 onions, sliced 1 cup cauliflower 1 cup green beans 3 carrots, chopped 1 teaspoon salt 1/4 teaspoon black pepper corns 4 cloves 1 can chickpeas, cleaned and drained 6 cardamom pods 2 bay leaves 3tablespoons ginger 5 cloves crushed garlic 3 tablespoons Tomato paste 2 1/2 cups water 1/2 cup heavy cream 3 tablespoons mixed Indian spice (eg: kitchen king) 3tablespoons oil HOW2: Prepare the onions, potatoes, carrots. *In a pot add oil, on med heat add the potatoes cook until golden on all sides.( this insured the potatoes wont become mushy when added. Set them aside in a plate. * to the oil add the mixed Indian spice,ginger,cardamom, bay leaves, cloves, and black pepper corns turn the heat off so they wont burn allow them to sizzle a bit in the oil. * re add to the heat, add the onions toss to coat with the spices saute for 1518mins on med-low heat until they begin to cook down but not burn.

*Add the carrots toss with the onions for 2-4 Min's. * Add the tomato paste and the water. Allow this to cook covered for about 25-30mins on low heat until the sauce slightly reduces and the carrots are 1/2 way cooked. * Once the carrots are almost cooked all the way through add the chick peas. * add the garlic and the salt right after. stir it in well. * cook for another 20mins on low heat or until you find the chick peas are soft and the carrots are cooked. * Once you have reached this stage you may add in the cauliflower, green beans and potatoes, cook for another 15-20mins on low heat. at this point the sauce may be reduced slightly and the potatoes are cooked as well. * At this point turn the heat off, take some of the cream and the sauce place them in a bowl, this will temper the cream so that when you add the rest of the cream to the pot it wont separate or curdle on you.(I forgot to take a picture of this step sorry). add these to the pot followed by the rest of the cream. * Add to a low heat wait for it to simmer slightly.

1 lb ground beef 1 cup parsley 1 large onion, 1 teaspoon spice mix (paprika, nutmeg, black pepper, Cinnamon) 1 small tomato, diced 2 garlic cloves 1 chili Oil Salt Pita rounds the small ones

How 2: Preheat oven to 350 df Arayis kefta: In a food processor chop garlic, onion, parsley, and chilies. Add to a bowl with the ground beef mix by hand until its Incorporated, add salt and diced tomato. Take a pita round brush the inside with oil place a table spoon kefta and pres till thin and evenly distributed in the pita do this with other pita rounds until youre done with the meat. Place pita with kefta directly on the oven rack this ensures even cooking, cook for 10-15 mins or until pita is toasted and meat is cooked.

Fish: 4 fish fillets 1 cup flour 1teaspoon mixed gulf spice salt/black pepper to taste oil to fry Rice: 1 med-small onion sliced 1 1/2 cups basmati rice 3 cups water 2 teaspoons mixed gulf spice 1-2 tablespoons of oil from the fish 1 1/2 teaspoons salt How2: Season the fish with spices, salt, pepper. Lightly cover with flour, dust the extra flour off. In a skillet add some oil. heat the oil then add the fish.( You make bake them)Cook every piece of fish until they are all fully cooked. drain well on a paper plate or in a strainer to get off extra oil. Rice: Clean the rice. Take about 1-2 tablespoons of the fish oil. on med heat saut the onions until lightly golden. Add the water, salt, and spices. Bring to a good boil. Once it boils well add rice. Let it come up to a boil again, cover and reduce heat to low. Cook for about 20-25 mins until liquid is dried off the rice and its fluffy. Turn the heat off once its cooked and allow it to sit on the warm stove covered to allow it to redistribute its moisture. Serve with salad or a tahini lemon sauce.

6-8 pieces of chicken 1 onion 2-3 small potatoes 1 cup carrots 1 clove garlic 1/4 cup chopped cilantro 1tablespoon curry powder 1/8 teaspoon black pepper 2 chicken bouillon cubes 3 cloves cardamom 1/2 teaspoon paprika 1/4 teaspoon cumin 1 1/4 cups boiling water 2 tablespoons flour little oil to saut How2: Sauce: Chop onions use about 1/4 cups of the onions to make the sauce. In a pot on med-low heat add oil, saut onions and garlic. add curry powder, cilantro, paprika, cardamom, and cumin. saut lightly. Add flour, mix until the flour has absorbed the spices allow it to cook off the flour taste for a few seconds you don't want to burn the spices. Dissolve chicken cubes into hot water, add water to pot. Simmer until sauce thickens. set aside and allow it to cool. prep the veg : chop the potatoes, onions, and the carrots. Add to a baking dish.Pour a bit of the sauce over them. Place the chicken over the vegetables; pour remaining sauce over the chicken and potatoes. Cover roast at 400DF for about 1 hour, once chicken appears to be cooked and very tender remove the foil to allow the sauce to thicken again and the chicken to brown.

2 lbs lamb or beef stew meat 1 large onion 2 cloves garlic 6 cups water 2 large potatoes 1 small eggplant 2 zucchinis 1 large tomato 4 tablespoons tomato paste 1/4 teaspoon black pepper pinch cinnamon 1 bay leaf 3 cloves 2 teaspoons salt or more according to your liking How2: In a pressure cooker or large pot add meat, bay leaves, cloves, and cinnamon use enough water to cover meat. Cook until meat is tender. be sure to ladle off the scum that floats on top. You can prep the vegetables cut them all into larger pieces onions into 1/4's potatoes into large pieces so they don't disintegrate, chop the eggplant, tomato and zucchini. Once the meat is ready, add remaining water to the meat and its broth, the vegetables. Add tomato paste, black pepper, salt. Cook for about 20-25 mins until vegetables are cooked. You may taste and adjust any spices, salt, or any extra water. Serve as is or with rice.