Jerusalem Artichoke with Lamb

Ingredients

• Frozen, cleaned Jerusalem artichokes, with leaves removed
• Lamb meat, large chunks
• Spices for boiling the meat: bay leaves, cinnamon sticks, whole cloves
• Salt
• 1 teaspoon meat seasoning
• 1 dried onion
• About 6 garlic cloves
• 1 tablespoon ghee

Method

1. Wash the Jerusalem artichokes and fry them the same way you fry potatoes, then set them aside.
2. Boil the lamb pieces and when the meat releases scum, skim it off then add the aromatics. Add the chopped onion, bay leaves, cinnamon sticks and cardamom pods.
3. Also add salt and meat spice and let the meat boil for some time. Shortly before the meat is done, add the fried Jerusalem artichoke pieces and let them finish cooking.
4. When the meat and Jerusalem artichokes are cooked, add the crushed garlic that was fried separately with the ghee.
5. Serve the Jerusalem artichoke with lamb alongside cooked rice.