SEHAM’S FOOSALIYA WITH SLOW COOKED LAMB

Edit

Recipe's preparation

Method

1. Insert blade cover

2. Add lamb shanks and spices to mixing bowl. Add water until meat is covered. Remember not to exceed the max line.

3. Add a squeeze of lemon juice.

4. Add the lid with the mixing bowl and slow cook until meat is tender and falling apart (approximately 3-4 hours on 95 degrees).

5. Once cooked set aside meat and meat stock liquid.

6. Chop garlic and coriander for 3 seconds on speed 7. Repeat this step if necessary.

7. Add 20g of butter, gee or olive oil and sautee for 3 minutes, varoma heat, reverse speed 1.

8. Insert blade cover

9. Add 1 jar of Passata sauce, beans, reserved meat, 2TBSP tomato paste and reserved meat stock liquid. Add as much or little stock liquid to your liking. For a soupy foosaliya add more and for a thicker consistency add less.

10. Add salt and pepper to taste.

Cook for 30 minutes at 100 degrees on slowest mixing speed. Extend cooking time if you feel it’s necessary. Remember to make sure the contents in the mixing bowl do not exceed the max line at any point.

11. Serve with lemon wedges and Lebanese rice.