Timen Ajami (Spiced Lamb Skillet)
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 1 ½ | pounds |
ground beef, lean
or lamb |
|
| ¼ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
curry powder
Madras |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
rosewater
|
*
|
| ½ | cup |
currants
dried |
|
| ½ | cup |
almonds
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 680.4 | g |
ground beef, lean
or lamb |
|
| 1.3 | ml |
allspice
ground |
|
| 1.3 | ml |
curry powder
Madras |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
rosewater
|
*
|
| 118 | ml |
currants
dried |
|
| 118 | ml |
almonds
chopped |
*
|
Directions
Heat oil in a large skillet.
Add onion. Sauté until onion is tender.
Add meat.
Cook until browned and crumbly.
Drain off fat, if necessary.
Add allspice, curry powder, salt and pepper to cooked meat.
Cook 3 minutes to blend flavours.
Add remaining ingredients.
Reduce heat and cover.
Simmer over low heat 15 minutes, stirring to prevent sticking.
Serve hot.
