Recipes Soups, Stews and Chili Recipes Stews Tabakh Roho (Syrian Lamb and Vegetable Stew) 4.3 (20) 15 Reviews 3 Photos This is a Syrian lamb and vegetable stew made in layers and served with steamed rice or bulgur. My Damascene sister-in-law recently showed me how to make this. It is delicious. The addition of ghee or semneh at the end of the cooking is a traditional Damascene style of cooking; however, these days these dishes are made without the extra fat. Submitted by ALMALOU Updated on January 27, 2022 Save Rate Print Share Close Add Photo 3 Prep Time: 40 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 55 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 tablespoon ghee (clarified butter) (Optional) 1 pound lamb meat, cut into small pieces Spice Mix: 1 teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 pinch ground cardamom 2 onions, sliced 1 potato, peeled and sliced 1 pound eggplant, peeled and cubed 1 pound zucchini, thickly sliced 2 pounds tomatoes, cubed 1 green chile pepper salt to taste 1 tablespoon tomato paste ¼ cup water 6 cloves cloves garlic, crushed salt to taste 3 tablespoons dried mint 1 tablespoon ghee (clarified butter), melted (Optional) Directions Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well. Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes. Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender. With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more. Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired. Cook's Notes: Use freshly-ground spices and then store them in a tightly covered jar. I use 1 part ground allspice, 1 part ground cinnamon, 1/2 part ground cloves, and 1/2 part ground nutmeg. Measure in teaspoons, ounces, or grams. I use 2 to 3 teaspoons for this recipe. Serve with rice or coarse burghul made with vermicelli (shayariya). It is also very good with frikeh. I Made It Print Nutrition Facts (per serving) 174 Calories 6g Fat 21g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 174 % Daily Value * Total Fat 6g 7% Saturated Fat 3g 15% Cholesterol 35mg 12% Sodium 54mg 2% Total Carbohydrate 21g 8% Dietary Fiber 4g 16% Total Sugars 8g Protein 12g 23% Vitamin C 49mg 55% Calcium 54mg 4% Iron 3mg 15% Potassium 718mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.