A delicious meat preparation served with rice and pita bread.

- 4

Cooking Time

-80 Min


- main course


- Medium

Preparation Time

- 25 Min



  • 250 gms Lamb
  • 2 Onion
  • 1 tsp Garlic
  • 2 Bay Leaves
  • 1 cup Tomato Paste
  • 1 tsp Cardamom Powder
  • 1 tsp All Spice Powder
  • 100 ml Lamb Stock
  • 1 tbsp Vinegar
  • 1 Tomato
  • 3 Pita Bread
  • 2 tbsp Tomato Paste
  • 50 gms Thin Vermicelli
  • 1 tbsp Fresh Cream
  • As needed Oil
  • To taste Salt
  • As per taste Crushed Black Pepper. For Accompaniment: Steamed Rice. For Garnish: Tomato Vinegar Chilli Paste
  • Feta Cheese
  • Black and Green Olives
  • Pita bread chips
  • Lemon Wedges
  • Fresh Mint Sprigs


  1. 1

    In warm oil add thinly sliced onions followed by chopped garlic and sauté.
  2. 2

    Add lamb marinated in pinch of salt, bay leaves and fry the lamb.
  3. 3

    In the pan add salt, fresh tomato paste, cardamom powder, all spice powder cook lamb in the gravy.
  4. 4

    Add stock and cook for 45 to 60 minutes till lamb is done.
  5. 5

    Add 1 tbsp Vinegar and diced tomato and sprinkle black pepper.
  6. 6

    In a separate pan, warm olive oil and toast sliced pita bread.
  7. 7

    In the same pan warm 2 tbsp of tomato paste with water, add vermicelli and 1 tbsp of fresh cream, cook till vermicelli turns soft.
  8. 8

    To serve place pita bread at the bottom of the bowl, spoon tomato vinegar chilli followed by tomato vermicelli, a layer of cooked rice, sprinkle black pepper, lamb curry with lamb pieces.
  9. 9

    Garnish Fattah with crumbled feta cheese, black and green olives, pita bread chips lemon wedges and fresh mint sprigs.
  10. 10

    Fattah is ready to serve.

Related Content


About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows


Chef Recipes



Try this appetizing doughnut recipe, which is made with peanut butter and glazed with...