Bazeen

Method

1. Fry the onion in oil, add the lamb, spices, paste and water and cook for an hour.
2. Add the peeled potatoes for the last 20 minutes.
3. Bring a large pot of salted water to the boil, add the flour all at once in a mound, cover and cook for 30 minutes.
4. Pour off most of the water and beat the dough with a wooden stick until smooth and firm.
5. Shape a smooth dome in the centre of a deep dish.
6. Pour the sauce around it, arrange meat, potatoes and eggs, and serve with lemon and chili.