Main Course - Stew
lamb and red kidney beans, aromatic mixed herbs and dried limes.
Diced lamb with split yellow peas cooked in tomato sauce with sautéed aubergine.
Duck in sweet and sour sauce of pomegranate and ground walnut.
Braised leg of a chicken in tomato sauce with rice, barberries and pistachios.
Braised lamb shank, served with a dish of fragrant rice, dill and broad beans.