Instructions

1. Preparing the Dough

   In a bowl, mix the whole wheat flour with a pinch of salt and gradually add water, kneading until a soft, cohesive dough forms that does not stick to your hands. Cover and let it rest for 20 minutes. · 20 min
2. Sautéing the Onions

   In a large pot over medium heat, melt the ghee and add the onions, stirring until softened and golden brown, then add the garlic and stir for a few seconds. · 5 min
3. Browning the Meat and Seasoning

   Add the meat pieces, mixed spice blend, turmeric, and black pepper, and sear the meat until its color changes and the spices become fragrant. · 7 min
4. Simmering the Sauce

   Add the tomato paste and blended tomatoes, stir the mixture, and let it simmer for five minutes until reduced. · 5 min
5. Boiling the Meat

   Submerge the meat with about 6 cups of boiling water, add the dried limes, then cover the pot and let it simmer over low heat for 35 minutes until the meat is almost tender. · 35 min
6. Adding the Vegetables

   Add the salt, pumpkin, zucchini, and eggplant to the broth and bring it back to a boil. · 5 min
7. Shaping and Dropping the Matazeez

   Divide the dough into small walnut-sized balls, then flatten each ball with the palm of your hand or a rolling pin into a thin circular disc. Drop the discs one by one into the boiling broth, stirring gently to prevent sticking. · 10 min
8. Final Cooking

   Place the hot green chilies on top, cover the pot tightly, and let it simmer over very low heat for 25 minutes until the dough discs are cooked through and the broth has thickened. · 25 min
9. Serving

   Carefully ladle the Matazeez into a deep serving dish, and serve hot alongside fresh lemon wedges.

Nutrition / serving

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