Maha'dahr tadjeen bi looz
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Stewing meat, cubed |
| 2 | cups | Onion |
| ¼ | teaspoon | Saffron |
| ½ | teaspoon | Black pepper |
| 1 | teaspoon | Lacama (see recipe) |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | cup | Parsley, chopped |
| 1 | Orange or lemon rind, | |
| Cut into thin strips | ||
| ½ | cup | Olive oil (poured over all) |
| 1 | cup | Toasted almonds |
Directions
Mix all ingredients. Cover and cook over medium-high fire, stirring frequently, for 15 minutes. Add 3 cups hot water Re-cover, and continue cooking until meat is done. Just before removing from fire, add in, mixing with meat and remaining stock: 1 cup blanched, peeled, and toasted almonds, ground or chopped; sprinkle almonds very lightly with salt before toasting. [To heck with that: just chop almonds and brown in frying pan.) If stew is too thick, a little water may be added. Serve: Hot, immediately.