1 |
boneless lamb or mutton shoulder, about 1.5 kg |
1kg |
tinned whole tomatoes, crushed with your hands |
155g |
pitted kalamata olives |
6 |
anchovy fillets |
12 |
garlic cloves |
3 tablespoons |
salted capers, rinsed |
2 |
long red chillies, sliced into rounds |
10 |
basil stems, leaves finely chopped |
375g |
packet kataifi pastry, left in the packet at room temperature for about 1 hour |
|
melted ghee, for brushing |