Sufra Dayma:

Christmas Cookies Made by Kids

By Moushira Abdel-Malek

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Serves 4

Ingredients:

1 kg lamb shanks (with bone)

10 small onions (whole)

1 large onion (chopped)

2 cloves garlic (crushed)

2 medium carrots (sliced)

3 medium zucchini (thickly sliced)

2 tbsp tomato paste

2 cups spiral pasta

4 stock (or) 4 bouillon in water

2 tbsp olive oil + 1 tsp butter

Salt + pepper + thyme + allspice + 2 bayleaves

Method:

Heat half the oil and butter in a large pan Brown meat, in batches, all over on all sides. Remove and keep aside. Heat remaining oil and butter in same pan. Cook large and small onions until slightly browned. Add garlic and stir to soften. Return meat to pan with carrot and paste. Stir to combine. Season and add one cup of stock. Cover and simmer over low heat. In the meantime, cook pasta in a large pan of salted water, until just tender, then drain. Add zucchini to pan with meat mixture. Bring to the boil, adding more stock. Allow to cook until lamb meat is done. Add pasta. Stir until heated through. Re-season with salt to taste. Remove bayleaves and serve.

N.B.

You can bake in oven at moderate heat, only before adding pasta.