To all of my Muslim brothers and sisters I want to say is Asalamualaykum, I hope you had a pleasant Ramadan and Eid Al Fitr Mubarak. I was sick for the first two weeks during Ramadan and could not keep my fast because I was ill with bronchitis as I had mentioned on one of my pepper soup blogs.
However since this is Eid I am making a dish with meat. This recipe I have gotten from one of the Facebook groups I am in. It was a video I had watched.
When I had watched it I have gotten my idea and Mr. Riaz loves it. The original had laat (lamb or beef fat). I do not use these. Instead I added 1/4 cup of olive oil to the pot.
I added 1 lb or 1 kilo of lamb cut in big pieces, 1 tomato cut big pieces, 1 green chili sliced and deseeded, 1 capful of either lemon or lime juice, up to 3 to 10 potatoes scrubbed very well and cut in to quarters, 1 pinch of pink salt. If using big potatoes use 3 and for Yukon gold or yukon red since they are tiny add up to 10.
I stirred and turned the heat to low. I let it cook for up to 1 hour on 20 minute intervals until the meat and potatoes were done. I kept stirring occasionally in the mean time.
After it was finally done, I made chapati and served right away.
Addendum: 1 kilo or 1 lb of chicken, goat or beef in big pieces which are the type which is used for making beef nihari can be used also. Lamb necks and oxtails are also ideal. P.S. I am leaving instructions for instant pot and the like methods it is either pressure cook on high for between 15 to 25 minutes. Chicken is a softer meat so it has a shorter time to cook then red meat being goat, veal, lamb or beef which includes the necks and oxtails too.
For slow cook method just chop the tomato and green chili and either halve or quarter potatoes depending on how big they are and add 1/4 cup of water for instant pot and the like only. Before you start making this in an instant pot and the like, be sure to insert the trivet and the disk on top of it then add everything. all you need is to dump and go.
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