Galayet bandora

Method

1. 1 Fry the diced lamb in olive oil for 10 minutes until seared and the fat renders out.
2. 2 Sauté the onions with garlic and green chilies for 8 minutes, then sprinkle in the baharat and stir for 60 seconds.
3. 3 Cut the tomatoes into large wedges, not mince them; galayet means simmering, so the tomato pieces should retain their shape.
4. 4 Add the tomatoes to the pan and simmer with the lid open for 25 minutes to allow the tomato juice to evaporate.
5. 5 Not a single drop of water should be added; the entire sauce must come from the tomatoes.
6. 6 Simmer until the sauce thickens and the oil separates from the surface, then sprinkle with parsley and serve with pita bread.