Barley-flour mound served with tender lamb and vegetables.
Heat the olive oil in a heavy pot over medium-high heat. Brown the lamb in two batches for 3–4 minutes per side, until deeply colored, then transfer it to a plate.
Lower the heat to medium. Add the onion and cook for 6 minutes until soft and lightly golden; stir in the garlic for 30 seconds until fragrant.
Add the tomato paste, turmeric, cumin, fenugreek, 1/2 teaspoon salt, and black pepper. Cook for 2 minutes, stirring, until the paste darkens slightly and coats the onions.
Return the lamb to the pot and pour in 4 cups water. Bring to a boil, reduce to a gentle simmer, cover, and cook for 45 minutes.
Add the potatoes, pumpkin, and whole chiles. Simmer uncovered for 25–30 minutes, until the lamb is tender, the potatoes pierce easily, and the sauce is rich but still spoonable.
Meanwhile, bring the remaining 2 cups water and 1/2 teaspoon salt to a rolling boil in a sturdy saucepan. Gradually rain in the barley and wheat flours while stirring firmly with a wooden spoon.
Reduce the heat to low and beat the dough continuously for 8–10 minutes. Press out dry pockets against the pan until the bazin is smooth, very thick, and pulls cleanly from the sides.
Wet a serving bowl lightly, shape the hot bazin into a rounded mound, and make a shallow well in the center with the back of a spoon.
Spoon the lamb, vegetables, and tomato sauce around and over the bazin. Serve immediately, keeping the whole chiles visible so diners can adjust the heat.
Barley flour gives bazin its earthy flavor and firm texture. Stir the dough vigorously while it cooks; it should be dense enough to hold a mound. Add a little hot water only if dry flour remains after several minutes of beating.
6 servings
1 mound with stew
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.