Meat with Vegetables

Ingredients

• 3 onions
• 5 carrots
• mixed-color bell peppers
• tender lamb
• lamb tail fat
• 2 tablespoons tomato paste
• 1/4 cup pomegranate molasses
• 1 piece ginger
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon seven-spice blend
• a little, for frying oil
• 3/4 cup water

Instructions

1. Slice the onions into thick slices on a cutting board.
2. Cut the carrots on a cutting board into thick pieces, as shown.
3. Cut the mixed-color bell peppers on a cutting board into suitable pieces.
4. Grate the ginger on a cutting board, or slice it, depending on what is available.
5. Cut the lamb on a cutting board into long pieces, leaving some of the fat on.
6. Heat the frying pan over the heat, then add a little oil.
7. Put the lamb tail fat in the frying pan over the heat until it melts and browns slightly, then sprinkle the meat with salt in the frying pan.
8. Add the sliced onions to the frying pan over the heat after browning the meat.
9. Add the carrots to the frying pan over the heat with the onions.
10. Sprinkle a little salt over the vegetables in the frying pan over the heat to help them soften.
11. Add the grated ginger to the frying pan over the heat over the vegetables.
12. Cover the frying pan over the heat briefly, until the vegetables soften.
13. Add the bell peppers to the frying pan over the heat after the onions and carrots have softened.
14. Sprinkle a pinch of salt over the bell peppers in the frying pan over the heat.
15. Leave the vegetables in the frying pan over the heat for about 5 minutes, until softened while the bell peppers remain slightly firm.
16. Transfer the vegetables from the frying pan to a bowl.
17. Heat the same frying pan over the heat with a little oil, then add the pieces of meat.
18. Fry the meat in the frying pan over the heat until cooked; the chef said it needs approximately less than 7 minutes.
19. Return the fried vegetables from the bowl to the frying pan with the meat over the heat.
20. Add the ground coriander to the frying pan over the heat.
21. Add the seven-spice blend to the frying pan over the heat.
22. Add the remaining black pepper to the frying pan over the heat.
23. Add the tomato paste to the frying pan over the heat.
24. Mix the tomato paste in a bowl with 3/4 cup of water, then pour the mixture into the frying pan over the heat.
25. Add the pomegranate molasses to the frying pan over the heat as the final ingredient.
26. Lower the heat under the frying pan and cover for 5 minutes.
27. Remove the frying pan from the heat after the 5 minutes are up; the recipe is ready to serve hot.