Fattah (Egyptian Lamb, Rice and Crispy Bread with Garlic Tomato Sauce)
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Ingredients
- 600 g lamb shoulder, diced
- 1 onion, finely chopped
- 6 garlic cloves
- 400 g chopped tomatoes
- 1 tbsp red wine vinegar
- 280 g long grain rice
- 4 pitta breads
- 500 ml lamb stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 929 kcal
- Protein
- 40.8 g
- Carbohydrate
- 93.7 g
- of which sugars
- 6.8 g
- Fat
- 41.3 g
- of which saturates
- 15.7 g
- Fibre
- 4.4 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large flameproof casserole and brown the lamb shoulder for 5-6 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add half the garlic and the lamb stock. Cover and simmer for 50 minutes, until the lamb is tender.
- 3
Meanwhile, cook the rice in plenty of boiling water for 12 minutes until tender, then drain.
- 4
Tear the pitta breads into pieces, toss with the remaining olive oil and toast in a dry pan or under the grill for 3-4 minutes, until golden and crisp.
- 5
Heat the chopped tomatoes with the remaining garlic and the red wine vinegar for 8-10 minutes until thickened.
- 6
Layer the toasted bread, then the rice, in bowls, spoon over the lamb and its cooking liquid, and finish with the garlic tomato sauce.
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