English 
Arabic 
Ingredients
1.5 kg Bone- in lamb shoulder
4 pcs Dry lemon
2 pcs Onion
2 pcs Bay leaves
5 gm Whole cloves
1/4 cup Cooking oil
3 cloves Garlic
200 gm Tomato paste
2 tbsp Cumin
2 tbsp Cinnamon
2 tbsp Corinder Seed
1/4 tsp Cardamom
4 pcs Tomatoes
15 pcs Potatoes
2 pcs Carrots
2 pcs Zucchini
1 tsp AJI-SHIO® White Pepper
10 gm AJI-NO-MOTO®
6 pcs Arabic Flatbread
5 gm Salt
Steps :
- Boil lamb shoulder in water
- Strain excess fat
- Add whole onion
- Season broth with salt, AJI-NO-MOTO®, cloves, bay leaves, dried lemon, AJI-SHIO® White Pepper and salt
- Simmer for 1.5 hours under medium heat
- Add lamb to pot and cook, turning as needed, until browned on all sides, about 6 minutes.
- Remove lamb for later use
- Prepare vegetables and cut to chunks
- Dice onions and garlic
- Lightly brown onions and garlic on medium heat
- Add lamb and tomatoes
- Add ground herbs (cardamom, coriander seeds, cinnamon and cumin)
- Add salt AJI-NO-MOTO® and AJI-SHIO® White Pepper
- Add vegetables (potatoes, carrots, zucchini and dried lemon)
- Add tomato paste and broth, simmer till potatoes are soft
- Serve on a bed of flatbread
