Mixed Vegetables

Ingredients

• zucchini
• eggplant
• potatoes
• mixed bell peppers
• mushrooms
• tomatoes
• onions
• garlic
• green beans
• ground meat
• lamb tail fat
• 2 tablespoons ghee
• 1 tablespoon black pepper
• 1 tablespoon seven-spice blend
• 1 tablespoon red pepper paste
• 1½ tablespoons salt
• 1 tablespoon dried coriander
• half a cup oil
• butter
• cellophane

Instructions

1. In a bowl or on a suitable work surface, cut the zucchini, eggplant, potatoes, tomatoes, onions, bell peppers, mushrooms, and green beans into large pieces.
2. In a mixing bowl, combine all the chopped vegetables and toss them to season.
3. In the seasoning bowl, add 2 tablespoons of ghee to the vegetables.
4. In the seasoning bowl, add 1 tablespoon of black pepper to the vegetables.
5. In the seasoning bowl, add 1 tablespoon of seven-spice blend to the vegetables.
6. In the seasoning bowl, add 1 tablespoon of red pepper paste to the vegetables.
7. In the seasoning bowl, add 1½ tablespoons of salt to the vegetables.
8. In the seasoning bowl, add 1 tablespoon of dried coriander to the vegetables.
9. In a bowl or baking tray, mix the ground meat with the lamb tail fat.
10. In a mixing bowl, add a pinch of salt and a little pepper to the ground meat and lamb tail fat.
11. In a baking tray, spread out the seasoned vegetables with the ground meat and lamb tail fat.
12. In the baking tray, cover the contents with parchment paper.
13. In the baking tray, cover the parchment paper with aluminum foil.
14. In the oven, cook the tray for half an hour or 35 minutes at 220 degrees with top and bottom heat.
15. In the oven, remove the aluminum foil after the vegetables are cooked.
16. In the oven, brown the top at 200 degrees until it reaches the desired color.