Bamyah

Ingredients

• 1 kilo lamb shoulder
• 1 bag of mini frozen bamyah
• 3/4 jar of @leggosau tomato paste with about 1.5 litres water (adjust to your liking ) alternatively buy the ready made 1.5 litres tomato juice .
• 1 can diced tomatoes
• 2 cups fresh coriander (with stems)
• 4 cloves crushed FRESH garlic
• 3 -4 tbsp pomegranate molasses
• 1 tsp salt (or to your own taste )
• 1 tsp Arabian spices @chilli.bang.sauces (can swap for pepper )
• 50 g butter .

Instructions

1. 1

   --- Steps ---

2. 2

   In a large pot melt butter and add lamb and sear off well adding the salt and spices (swap for pepper if you prefer )

3. 3

   Add garlic and coriander and mix well until fragrant .

4. 4

   Add in the frozen bamyah and mix well with meat few mins.

5. 5

   Add canned tomatoes

6. 6

   Add tomato juice

7. 7

   If you like it more runny add more water

8. 8

   Bring to a simmer then cover and lower the heat , 1/2 hour into cooking add the pomegranate molasses and let that simmer on a low heat about 2 hours , the longer you simmer lamb shoulder the more tender it’ll be.

9. 9

   Serve with Lebanese vermicelli rice (recipe for rice in my reels ).