Baqūliyya (Leek-and-Milk Meat Stew)

Ingredients

• fatty meat
• salt
• garden leek
• red meat
• coriander
• cumin
• pepper
• cinnamon
• Persian milk
• mint

Instructions

1. Cut fatty meat into medium pieces, boil in a little salted water to cover, and skim the froth.
2. As it nears doneness, pound garden leek fine and add to the pot.
3. Pound red meat with the usual spices and a little pounded leek, form into kebabs, and add.
4. When the moisture dries off, add finely pounded coriander, cumin, and pepper with cinnamon sticks.
5. Add Persian (soured) milk as needed; rub dried mint on top, wipe sides, leave to settle, and remove.