Saudi Jalamah Lamb and Tomato Skillet

Ingredients

• 10 oz ground lamb
• 1 1/2 cups chopped 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 cardamom
• 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, then add the ground lamb in an even layer and leave it undisturbed for 3 minutes so a crust forms.
2. Break the lamb up and cook for 6 to 8 minutes more, until it is well browned and no pink remains. Spoon off all but a tablespoon of the rendered fat.
3. Add the onion and cook for 5 minutes until soft, then the garlic and cardamom for 30 seconds.
4. Add the chopped tomatoes and 1/2 cup water, season with salt and pepper, and bring to a brisk simmer.
5. Cook for 20 to 25 minutes over medium heat, stirring occasionally, until the tomatoes have darkened from bright red to brick and the fat separates and pools at the edges of the pan.
6. That separation is the signal the sauce is done. A pale, watery pan means it needs more time, not more seasoning.
7. Crush a few tomato pieces against the pan, taste, and adjust with salt and a squeeze of lemon.
8. Warm the pita wedges in a dry pan, then serve the jalamah straight from the skillet with the bread, the fresh herbs, 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.