Macarona Bel-Lahm wa Al Tamatum
(Macaroni with Meat and Tomatoes)
-
- 1-1/2 lb. lamb
- 6 tablespoons corn oil
- 4 onions
- 6 tomatoes, puréed
- 1/2 tablespoon tomato paste
- 1/4 teaspoon of each of the following spices (ground): black pepper, cumin, cinnamon, cardamom, saffron
- Use whole: 2 sticks of cinnamon, 8 cardamom seeds
- 2 green chili peppers
- 3 dried limes
- 1 package macaroni
- Salt to taste
Wash meat and chop into large pieces. Peel onions and chop.
Heat oil and fry onions until golden brown, stirring
occasionally. Add meat and stir until meat is browned on
all sides. Add tomato purée, tomato paste, spices and
water. When meat is almost cooked, add chili peppers and
dried limes. Let simmer. When meat is cooked, remove it along
with the peppers and limes. Set aside. Add macaroni to broth
(add water if necessary). When macaroni is almost cooked, add
meat, peppers and limes. Leave on low heat to finish cooking.
Add water if liquid is insufficient. Remove meat, limes and
peppers. Place macaroni in a dish. Decorate with meat, limes
and peppers.
Serve hot. Serves 6-8.
Recipe from "Saudi Arabia Magazine" (an
official publication of the
Information Office of the Royal Embassy of Saudi Arabia),
Winter 1996
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