1 pound ground lamb or beef
1 tablespoon sunflower oil
1 large onion, diced
3 garlic cloves, crushed
1 large potato, finely diced
2 tomatoes, diced
salt and pepper to taste
5 cups beef broth
2 green chili's, tops removed and slit lengthwise
1 tablespoon hawaij slice blend
2 eggs, beat
1/4 cup cilantro, chopped
1 recipe of hulba
1 recipe of shitney

1.In a 9-inch skillet on medium-high heat add meat, cook until no longer pink. Drain grease and place
into a 4-quart saucepan. In the same skillet on medium heat add oil, onion, garlic, chili's and hawaij.
Cook until onions are tender. Add mixture into 4-quart pan.

2.In 4-quart pan add beef broth, potatoes, tomatoes, salt and pepper. Bring to a full boil,
cover and reduce to low. Simmer for one hour. Add eggs, stirring until blended and cilantro, stir.

3.Place some hulba on top of salta and shitney atop the hulba.



hawaij

3 teaspoons black peppercorns
1 teaspoon cumin seeds
1-1/2 teaspoon coriander seeds
1 teaspoon whole cloves
1-1/2 teaspoons of caraway seeds
1/2 teaspoon of saffron threads
1/2 teaspoon of cardamom seeds
1 teaspoon of turmeric

1. Using a mortar or food processor, grind all ingredients except for the turmeric.
Stir in the turmeric and store in an airtight jar until needed. 



shitney 

2 tomatoes, quartered
1 green chili
4 tablespoons fresh cilantro
3 cloves, garlic
1/2 teaspoon salt

1.In a blender add tomatoes, chili, cilantro, garlic and salt. Blend well.


Hulba

1 tablespoon ground fenugreek
1 cup water
juice from 1 lemon
1/4 teaspoon salt

1.In a cup add fenugreek and water. Allow to sit at least three hours. Carefully pour
remaining water out of cup. In a blender add fenugreek mixture, lemon juice and salt. Blend until white and foamy.