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August 2017
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Syria



Syria - Damascan Ratatouille with Lamb 

To serve 4

· 1 large onion, slivered

· 2 tbsp olive oil

· 2 cloves garlic, minced (optional)

· 400 g lamb, cubed

· Salt · Black pepper

· 750 ml water

· 2 large potatoes, peeled and sliced into wedges

· 2 tbsp fresh lemon juice

· 3 courgettes, sliced into 1.5 cm pieces

· 2 large ripe tomatoes, peeled and cut into wedges  


 

Preparation:

Sauté the onion in the olive oil until softened. Add the garlic and cook for another minute. Push to one side of the pan.

Stir in the meat, sprinkle with salt and pepper, and sauté until browned.

Add the water, additional salt and black pepper, and bring to the boil. Reduce heat, cover, and simmer for about 11/2 hours.

Add the potatoes and simmer for about 8 minutes. Additional water may be added if necessary. Add the lemon juice, taste, and adjust seasoning.

Arrange the sliced courgettes over the potatoes and top with the tomatoes. Cover and steam until tender, about 10 minutes. Serve over rice.