Lamb bones

large carrots, cut into big pieces • medium potatoes, cut into large cubes • zucchini, halved • medium butternut squash, cut into large cubes • lamb with bone (about 500 grams) • mixed spices (black pepper, ground coriander, cumin, mixed spice) • bay leaves • cardamom pods • cinnamon sticks • dried black lime (loomi) • medium onions, finely chopped • garlic cloves •

lamb with bone, cut into large pieces (1 kilogram) • carrots, peeled and sliced into rounds • sliced mushrooms (about 100 grams) • green bell peppers, sliced • large potato, peeled and cut into medium cubes • medium tomatoes, diced • garlic cloves, sliced • large onion, sliced into wedges • vegetable oil (60 ml) • butter (14 grams) • water (240 ml) • salt (15 grams) •

bone-in lamb • onions, sliced into wings, or as desired • carrots, sliced into rounds • potato, cut into cubes • tomatoes, cut into large pieces • cilantro, coarsely chopped • green chili pepper • (about 75 grams) pitted green olives • garlic, peeled and sliced into rounds • large cup (about 120 ml) oil • Spices • Salt •

fatty ground lamb (about 500 grams) • Lamb pieces with bone, for the bottom of the pot • fava beans or sliced peeled potatoes for the bottom of the pot (about 150 grams) • Vegetables of your choice (I used): • eggplants • zucchini • onion • tomatoes • red bell pepper • Swiss chard leaves • cabbage leaves • green peppers or hot peppers, as desired •

bone-in meat (about 1 kg) • medium onion, finely chopped or minced • ripe tomatoes, pureed • peeled tomatoes, pureed with the fresh tomatoes • garlic paste • black pepper • ground mixed spices • cumin • oregano • ground dried ginger • turmeric • salt •

basmati rice • bone-in lamb (I used ribs) • For the Tebsi: 1 large eggplant, sliced into rounds with skin on • large onion, sliced into rounds • bell pepper, sliced into rounds • ketchup and tomato paste • For the lamb broth: • small onion, finely chopped, 1 small tomato, finely chopped, and 2 tablespoons tomato paste • vermicelli noodles, 1/2 cup golden raisins, and pine nuts or pistachios (optional) • For the filling (Tajineh): • Meat spice blend, ground black pepper, turmeric, ground cardamom, 1 dried lime, 2 bay leaves for boiling the lamb, and salt • Spices:

couscous (about 250 grams) 🥣 • bone-in meat (beef or lamb) 🥩 • Carrots • Potatoes • Eggplant • Broccoli • Zucchini 🥦🍆 • blended tomatoes (about 240 ml) 🍅 • medium onion, finely chopped 🧅 • garlic, minced, plus 1 whole head of garlic 🧄 • bell pepper, finely chopped • Water •

couscous (about 2 kg) • onions, sliced into wedges • hot peppers • zucchini • carrots • butternut squash • potatoes • bone-in meat (about 2 kg, such as lamb or beef) • Spices: • cumin • mixed spice blend • curry powder •

medium couscous • onion • carrots • potatoes • green bell pepper • red bell pepper • yellow bell pepper • zucchini • small butternut squash • medium head cauliflower • Salt to taste • olive oil (about 240 ml) •

bone-in meat (beef or lamb) (about 2 kg) • couscous (about 1 kg) • onions, plus 1/2 onion (about 1 kg + 1/2 onion) • cooked chickpeas (about 330 grams) • potatoes • carrots • pumpkin or butternut squash • green hot chili peppers • clarified butter or ghee • olive oil (120 ml) • tomato paste • Ground cinnamon •

large pieces of beef or lamb • bone-in chicken • large onions, sliced julienne • carrots, cut lengthwise into large pieces • zucchini, cut lengthwise into large pieces • yellow squash, cut lengthwise • potatoes, cut lengthwise • tomatoes, peeled and chopped • cooked chickpeas (about 500 grams) • fresh cilantro • dried apricots • couscous •