Instructions

1. Sautéing the Onions

   In a large pot, heat two tablespoons of ghee, then add two-thirds of the chopped onions and sauté until softened and golden. · 5 min
2. Browning the Meat and Spices

   Add the meat pieces and sear thoroughly over high heat until lightly browned, then add the mixed spices and dried limes. · 7 min
3. Simmering the Sauce

   Add the tomato paste and blended tomatoes, and let the mixture simmer over medium heat for 5 minutes. · 5 min
4. Simmering the Meat

   Pour in the boiling water, cover the pot, and let it simmer over low heat until the meat is about eighty percent cooked. · 40 min
5. Cooking the Vegetables

   Add the green beans, zucchini, pumpkin, salt, and green chili peppers, and let the pot simmer for an additional 15 minutes until the vegetables are fully cooked without becoming mushy. · 15 min
6. Preparing the Kashna

   In a small skillet, melt the remaining ghee and sauté the remaining onion until browned, then stir in the ground dried lime and remove from heat to complete the kashna. · 5 min
7. Layering the Qursan

   In a deep, wide serving dish, place a layer of qursan bread, ladle hot broth over it along with some vegetables and meat, and repeat the layers until finished and the qursan is well-soaked. · 3 min
8. Final Touch and Serving

   Spread the onion kashna over the top of the dish, then cover for 5 minutes before serving to let the flavors infuse. · 5 min

Nutrition / serving

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