Braised Moza with Tomato and Rosemary Sauce
Ingredients
- 6 pieces moza meat
- 2 large onions
- 4 tablespoons oil
- 4 cloves garlic, sliced
- 1 cup dried chickpeas
- 4 large tomatoes, peeled and diced
- 2 tablespoons tomato paste
- 1 medium hot pepper, chopped
- 1 cup pitted green olives
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup rosemary
- 1/2 teaspoon crushed chili
- 1 teaspoon mixed spices
- 3 cups broth or water
Garnish
- Rosemary leaves
Preparation
In a small bowl, combine salt, pepper, rosemary, chili, and mixed spices then sprinkle half of the mixture over the moza meat and toss to coat evenly.
In a wide skillet, heat oil over medium heat and brown the moza meat for 10 minutes, stirring until browned on all sides then remove and set aside.
In the same skillet, add onion, garlic, and hot pepper and stir until onion is golden then add tomatoes, tomato paste, remaining spice mixture, and moza meat.
Cover with broth or water, cover the pot, and cook on medium heat for 30 to 40 minutes until meat is well cooked.
Add chickpeas and cook with the meat for about 5 minutes.
Add olives and cook for about 2 minutes.
Pour the meat mixture into a serving dish, garnish with rosemary leaves, and serve with white rice.
