Beef with vegetables

Cut the lamb meat (200–250 g) and vegetables into small pieces:

• onion (1 piece);
• carrot (1 piece);
• celery stalk (1 piece);
• garlic (3 cloves).

In a deep skillet, heat ghee (2 tbsp). Add a pinch of cumin, caraway, and coriander. Fry them for one minute to release their aroma.

Then add the chopped beef and cover with a lid. Simmer the meat on low heat for one hour, periodically adding a little water and ghee as needed to prevent burning.

After an hour, add the chopped vegetables to the meat. Mix well and continue to simmer for another 15–20 minutes, until the vegetables are soft.

After that, add salt to taste, a pinch of garam masala, and herbs de Provence. Also, add “Narsharab” sauce or your favorite meat sauce (3–4 tbsp).

Stew everything together for another 5 minutes, checking for taste — if necessary, add missing spices or salt.

At the very end of cooking, add chopped cilantro (a bunch) and gently mix. Let the dish rest under the lid for another minute to allow the cilantro’s aroma to develop.