Lahmeh, batata bi khal ahmar (Meat, potatoes and red wine vinegar)
This Lebanese dish has been long prepared by the Sunni Muslims of Beirut.
- 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
- Heat 1 tablespoon of the oil in a pan and when very hot, add the mutton.
- Stir for 30 seconds then add the cinnamon and allspice.
- Pour the onion and garlic over the meat and stir occasionally for 10 minutes.
- As the liquid evaporates, add the water or stock, the vinegar, lemon juice and a little salt.
- Scrape the meat juices from the base and sides and bring to the boil.
- Reduce the heat, cover and simmer for about 30 minutes.
- Heat the remaining oil in a frying pan and add the potatoes when the oil is hot.
- Sprinkle with a little salt and fry the potatoes over a medium heat for about 10 minutes until they are golden brown.
- Add the potatoes to the meat.
- Bring to the boil once more, reduce the heat, cover and simmer for 30 minutes or until the mutton and potatoes are tender.
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