Jordanian Galayet Bandora Tomato Lamb Skillet

Ingredients

• 10 oz ground lamb
• 2 cups crushed tomatoes
• 4 pita wedges
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oil or butter in a wide skillet over medium-high heat until it shimmers. Add the ground lamb in an even layer and leave it undisturbed for 3 minutes so it browns rather than steams.
2. Break the lamb up and continue cooking for 5 to 6 minutes, until no pink remains and the pieces are crusted. Spoon off all but a tablespoon of the rendered fat.
3. Add the onion and cook for 4 to 5 minutes until soft, then the garlic and cumin for 30 seconds.
4. Pour in the crushed tomatoes, season with salt and pepper, and bring to a brisk simmer over medium-high heat.
5. Cook for 12 to 15 minutes, stirring occasionally, until the tomatoes have darkened from red to brick and the oil separates and pools at the edges of the pan. That separation is the sign the sauce is properly reduced, not watery.
6. Crush a few pieces of tomato against the pan and taste for salt, adding a squeeze of lemon to sharpen it.
7. Warm the pita wedges in a dry pan or directly over a low flame for 20 seconds a side.
8. Serve the galayet straight from the skillet with the fresh herbs scattered over, the warm pita for scooping, and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.