Bamyah

Ingredients

1 kilo lamb shoulder1 bag of mini frozen bamyah3/4 jar of @leggosau tomato paste with about 1.5 litres water (adjust to your liking ) alternatively buy the ready made 1.5 litres tomato juice .1 can diced tomatoes2 cups fresh coriander (with stems)4 cloves crushed FRESH garlic3 -4 tbsp pomegranate molasses1 tsp salt (or to your own taste )1 tsp Arabian spices @chilli.bang.sauces (can swap for pepper )50 g butter .

Steps

In a large pot melt butter and add lamb and sear off well adding the salt and spices (swap for pepper if you prefer )Add garlic and coriander and mix well until fragrant .Add in the frozen bamyah and mix well with meat few mins.Add canned tomatoesAdd tomato juiceIf you like it more runny add more waterBring to a simmer then cover and lower the heat , 1/2 hour into cooking add the pomegranate molasses and let that simmer on a low heat about 2 hours , the longer you simmer lamb shoulder the more tender it’ll be.Serve with Lebanese vermicelli rice (recipe for rice in my reels ).