Dish taro with vegetables and lamb meat from the Egyptian kitchen

Ingredients:

Half a kilo of boiled meat cubes

Kilo taro, cut into cubes

I just hooked it up

Two cups of green coriander leaves

To see meat soup

Outstanding large soft mashed tomatoes

3 tablespoons of margarine

Stock cube

A small spoon of dried coriander

Pinch of sugar

Salt and Pepper

Method:

In a solution, the soup will be boiled over a boiling fire, and with it we add a sprinkle of sugar, a broth cube, taro, meat and its relative level.

In a blender, add the coriander and boil with a little water and mix them in a blender.

Drain the greenery with a fine filter, take water and add it to the taro.

In a bowl, the ghee was reduced and we would take the greenery that was distinguished by its redness in ghee, with very fine garlic, with the addition of dry coriander.

When the taro is cooked, put the fried green on it and let it boil one stalk, turn off and serve with white rice.