1-3 T butter (less to cut the
fat and calories, more to make the dish richer and more authentic)
1 lb onions, chopped
4 cloves garlic, crushed
1/2 t ginger
Pinch cinnamon
Pinch ground cloves
2 lbs beef or lamb, in 1-inch cubes
1/2 C slivered almonds
1/2 C finely chopped parsley
1/2 C finely chopped cilantro
Salt and pepper
In a Dutch oven or pressure cooker, melt the butter and saute the onion,
garlic, salt, pepper, ginger, cinnamon, and cloves. Cook until the onions
turn pale brown. Add the meat and continue to fry until it begins to brown.
Stir in the almonds and barely enough water to cover.
Cover the Dutch oven and cook for 1-1/2 hours. Or pressure cook it for about
20 minutes, then let the pressure release naturally.
Stir in the parsley and sprinkle the cilantro on the top.
You can serve this over rice
to soak up the broth, or just eat it with a spoon.
