In a pot place meat and add water bringing to a boil.

Using a Strainer ladle  remove the meat foam that appears.

Add spices to the pot.

Cover the pot and allow meat to half-cooked

Wash the coriander, drain off excess water. Chop finely

Peel garlic and crush gently

Wash the carrots, peel and cut into medium-thick rings

Remove meat from boiling water and drain. Add ghee to the cooking pot, meat and spices slightly stir

Add garlic, and stir. Continue to add the coriander and carrots stir all together

And carrots stir all together
Drain the boiling broth over the ingredients. Cover the pot and leave until the carrots are cooked

Add the tomato puree and stir until it has dissolved. Add the peas, salt and cook stew on a low heat until cooked

Allow broth to thicken
Add more water if you require a more liquid stew

Pour the stew in the serving dish and serve hot with vermicelli rice

By: Marwa shaar