Lahmeh, batata bi khal ahmar (Meat, potatoes and red wine vinegar)

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This Lebanese dish has been long prepared by the Sunni Muslims of Beirut.

Ingredients

• 3 tablespoons olive oil
• 500 g leg of mutton, diced
• ½ teaspoon ground cinnamon
• Good pinch allspice
• 1 small onion, grated
• 4 bulbs garlic, peeled and diced
• 600 ml hot water or stock
• 40 ml red wine vinegar
• 20 ml lemon juice
• Salt, to taste
• 4 medium potatoes, peeled, quartered and patted dry

Method

1. Heat 1 tablespoon of the oil in a pan and when very hot, add the mutton.
2. Stir for 30 seconds then add the cinnamon and allspice.
3. Pour the onion and garlic over the meat and stir occasionally for 10 minutes.
4. As the liquid evaporates, add the water or stock, the vinegar, lemon juice and a little salt.
5. Scrape the meat juices from the base and sides and bring to the boil.
6. Reduce the heat, cover and simmer for about 30 minutes.
7. Heat the remaining oil in a frying pan and add the potatoes when the oil is hot.
8. Sprinkle with a little salt and fry the potatoes over a medium heat for about 10 minutes until they are golden brown.
9. Add the potatoes to the meat.
10. Bring to the boil once more, reduce the heat, cover and simmer for 30 minutes or until the mutton and potatoes are tender.

Serving suggestions

Serve with a salad of rocket leaves, onion slices and a simple dressing of olive oil and lemon juice.

Variations

You can use lamb instead of mutton if you wish.