Photograph of the finished Galayet bandora

Middle East · Cà chua rim thịt cừu Galayet bandora

Galayet bandora

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 2.5 lb
  • Photograph of Tomato Tomato 24
  • Photograph of Onion Onion 2.4
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Pita bread Pita bread 8
  • Photograph of Baharat spice blend Baharat spice blend 0.7 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Parsley Parsley 2.8 oz

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.
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