Līmūniyya (Lemon Meat Stew)

Ingredients

• meat
• tail fat
• salt
• onion
• leek
• carrot
• eggplant
• dried coriander
• mastic
• pepper
• cinnamon
• ginger
• mint
• chicken
• lemon juice
• sweet almonds
• sugar
• rosewater

Instructions

1. Cut meat and tail fat, boil in a little salted water to cover until cooked, and skim the froth.
2. Prepare onion (washed with warm water and salt), leek, and carrot or parboiled eggplant; add to the pot (carrot needs no separate boiling).
3. Add finely pounded dried coriander, mastic, pepper, cinnamon, and ginger with mint sprigs; add a jointed chicken and the spices.
4. Strain clear lemon juice of dregs and seeds and add; work pounded sweet almonds into almond milk and add.
5. Rub dried mint on top, sprinkle rosewater, wipe sides, leave to settle, and remove. If sweetened with sugar, omit the mint and eggplant.