Ingredients

• 1 chicken, cut up (or 700g lamb)
• 2 onions · 3 garlic
• 2 tomatoes + 2 tbsp paste
• 2 potatoes and/or 1 zucchini
• 1–2 loomi
• 1 cinnamon · 4 cardamom · ½ tsp turmeric · 1 tsp cumin · 1 tsp pepper · baharat · salt
• 2 tbsp oil · flatbread (raqaq) · coriander

Method

1. Brown the meat in oil, then soften the onions and garlic.
2. Add the tomato paste, tomatoes, loomi and spices; cover with water and simmer 40–60 minutes (longer for lamb).
3. Add the potato and zucchini and cook until tender and the broth is rich.
4. Line a deep dish with torn flatbread, ladle the hot broth over to soak it, then arrange the meat and vegetables on top. Garnish with coriander and serve at once.