Saltah

Method

Heat ghee in a large heavy-bottomed pot and brown the meat on all sides, then set aside. In the same pot, sauté the onions until golden, add garlic and ginger, and cook for 2 minutes. Toast the cumin and coriander seeds briefly, then add tomato paste, chopped tomatoes, and spices, stirring well. Return the meat to the pot, add water or stock, and bring to a boil before reducing heat and simmering covered for 1.5 hours until the meat is very tender and the sauce has reduced significantly. Make four wells in the stew and crack an egg into each, cover and simmer for 5-7 minutes until the eggs are set. Finish with fresh coriander, serve hot with flatbread for scooping the sauce and breaking the yolks into the stew.