Instructions

1. Searing the Meat

   Heat oil in a deep pot over medium heat, then add the meat pieces along with the cinnamon stick and cardamom pods, searing until the meat changes color and the spices become fragrant. · 5 min
2. Adding Aromatics

   Add the chopped onion and sauté until softened and golden, then add the garlic and ginger and sauté for an additional minute. · 5 min
3. Toasting Spices and Paste

   Add the Gulf spices, turmeric, black pepper, and tomato paste, stirring the ingredients thoroughly for two minutes until the flavors meld. · 2 min
4. Simmering the Meat

   Pour in the blended tomatoes, boiling water, and dried black limes, then cover the pot and let the meat cook over low heat until it is about 70 percent cooked through. · 40 min
5. Cooking the Vegetables

   Add the potatoes, carrots, zucchini, and salt to the broth, cover the pot, and cook over medium heat until the vegetables are completely tender and the broth is well-reduced. · 20 min
6. Serving

   In a wide, deep serving dish, arrange the broken regag bread, then ladle the hot broth over it gradually so the bread absorbs it without becoming soggy. Arrange the meat and vegetable pieces over the bread and serve hot.

Nutrition / serving

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