Tabeekha Yahni RecipeOrigin: Libya Period: Traditional |
Ingredients:
60ml oil (or 2 tbsp butter) 
Tabeekha Yahni Preparation:Method:Add the oil to a large pan and use to fry the onion and the meat for about 5 minutes, or until the meat is browned and the onion is soft. Now stir-in the tomato purée, the salt and spices and add 600ml water. Bring to a simmer then cook on low heat for about 80 minutes, or until the lamb is completely tender. If adding potatoes stir them into the mixture about 30 minutes before the stew is done. If you are adding beans then stir them in 5 minutes before the stew if done. If, however, you are using aubergines then fry them separately in oil until golden brown then stir into the stew 5 minutes before serving. Serve hot with rice or couscous. |
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