Sudanese Egyptian Fusion Dish: Lamb Fatteh

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and has more protein.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Cut lamb into large pieces, around 400 grams.

Boil water in a pot and add lamb once boiling.

Remove impurities that rise to the top.

Add cardamom, cloves, cinnamon, bay leaf, tomato, and onion to the pot.

Cover and let simmer on low heat for 1.5 to 2 hours until lamb is soft.

In another pot, heat ghee and add chopped or grated onions.

Add spices: cumin, ground coriander, chili powder, mixed spices, and ground pepper.

Mush garlic and green chilies together in a mortar and pestle and add to the pot.

Add tomato paste and cook the mixture before adding passata or canned tomato.

Add sugar and salt, cover, and simmer for 20-25 minutes until thickened.

Cook rice in ghee, adding salt and pepper, and use the stock from the lamb to cook it for 12-15 minutes.

Cut leftover sourdough and pita bread into cubes, season with salt, pepper, and oil, and bake in the oven until crispy.

Fry cooked lamb in oil with garlic, black pepper, and ground coriander for 5 minutes.

Prepare a liquid for the bread with oil, garlic, white vinegar, tomato sauce, and stock, adding salt and pepper.

Assemble the dish by layering bread, then rice, then lamb, and drizzle with tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens