Lamb Siniyah

pp. 206-7

This dish was delicious, even though it looks kinda messy in the image, so does the photo in the book. I used beef instead of lamb & almonds not pine nuts. I made my own baharat spice mix. The meat sauce cooks in a saucepan for a hour or so, then 40 mins in the oven so the meat is very tender. Topping is made in a few mins & set nicely on top; the tahini giving an overall interesting sesame flavour. Served with roast potatoes & a green salad.