Ingredients ½ 1× 2× 3×

• 500 g lamb on the bone, cut into small pieces
• 1½ cups whole rolled oats
• 1 onion, chopped, and 2 garlic cloves
• 2 tomatoes, puréed, and 1 tablespoon tomato paste
• 2 dried black limes, pierced
• 1 cinnamon stick and 4 cardamom pods
• 1 teaspoon mixed spices, salt and black pepper
• Chopped fresh coriander to garnish

Instructions

1. In a large pot simmer the lamb with the aromatics for 45 minutes until fully tender, then lift out the meat and keep the broth
2. In another pot sauté the onion and garlic in a spoon of ghee, then add the tomato paste, puréed tomatoes, spices and black lime and stir for 5 minutes
3. Add the boiled lamb, pour in 5 cups of hot broth and bring to the boil
4. Add the oats gradually, whisking quickly so they do not clump on the bottom
5. Lower the heat and simmer for 20 minutes, stirring, until thick and creamy
6. Adjust the salt, ladle into bowls, garnish with coriander and serve hot at iftar