Gharibah

• 375g Lammfleisch
• ½l Wasser
• 1 Stange Zimt
• ¼ TL Kumin
• ½ getrockneter Koriander
• ½+ TL Salz
• 125ml Joghurt
• 3 Zwiebeln
• 1½kg Flaschenkürbis
• ½kg Aubergine
• ½ Tasse gehackte Walnüsse
• 2 EL gehackter Petersil

• Lamm kleinschneiden, dabei das meiste Fett entfernen
• In Wasser mit den Gewürzen ~½ Stunde simmern
• Die Hälfte der Brühe herausnehmen und mit dem Joghurt mischen
• Das kleingeschnittene Gemüse und die Joghurt-Brühe-Mischung in den Topf geben
• 1 Stunde simmern lassen; dann mit Walnüssen und Petersil garnieren

Note: the spicing is based on what is used in Al-Baghdadi for similar dishes. The cookbook this recipe is from is very terse; cinnamon is never mentioned, nor, I think, salt, and dry coriander only once. I assume they are simply omitted in the recipe, and left to the cook's judgement.

Meat is boiled, then you take off most of its broth and put with the remainder vegetables such as onion, gourd and aubergine. You dissolve yoghurt in what you took off and you put it with it. Then you garnish with walnut and parsley.

Ibn al-Mabrad p. 21