Name: Tabakh Roho (Syrian Lamb and Vegetable Stew)
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Ghee (clarified butter) (Optional) - 1 tablespoon; Lamb meat, cut into small pieces - 1 pound; Ground allspice - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Ground cardamom - 1 pinch; Onions, sliced - 2; Potato, peeled and sliced - 1; Eggplant, peeled and cubed - 1 pound; Zucchini, thickly sliced - 1 pound; Tomatoes, cubed - 2 pounds; Green chile pepper - 1; Salt to taste - 1; Tomato paste - 1 tablespoon; Water - ¼ cup; Cloves garlic, crushed - 6 cloves; Salt to taste - 6 cloves; Dried mint - 3 tablespoons; Ghee (clarified butter), melted (Optional) - 1 tablespoon

Tabakh Roho (Syrian Lamb and Vegetable Stew)

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Tabakh Roho (Syrian Lamb and Vegetable Stew)

1. Ghee (clarified butter) (Optional) - 1 tablespoon

2. Lamb meat, cut into small pieces - 1 pound

3. Ground allspice - 1 teaspoon

4. Ground cinnamon - ½ teaspoon

5. Ground cloves - ¼ teaspoon

6. Ground nutmeg - ¼ teaspoon

7. Ground cardamom - 1 pinch

8. Onions, sliced - 2

9. Potato, peeled and sliced - 1

10. Eggplant, peeled and cubed - 1 pound

11. Zucchini, thickly sliced - 1 pound

12. Tomatoes, cubed - 2 pounds

13. Green chile pepper - 1

14. Salt to taste - 1

15. Tomato paste - 1 tablespoon

16. Water - ¼ cup

17. Cloves garlic, crushed - 6 cloves

18. Salt to taste - 6 cloves

19. Dried mint - 3 tablespoons

20. Ghee (clarified butter), melted (Optional) - 1 tablespoon

How to cook deliciously - Tabakh Roho (Syrian Lamb and Vegetable Stew)

1. Stage

Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.

2. Stage

Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.

3. Stage

Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.

4. Stage

With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.

5. Stage

Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.