1kg red meat (lamb or beef)

     3 tablespoons olive oil

     1  large onion, diced

     2  cups water

     2  Magee cubes

     1  bay leaf

     4  cloves garlic, crushed

     2  kg plain yogurt

     1  pinch powdered saffron

     1  egg

     ¼teaspoon cinnamon



1- Heat 2 tablespoons oil with diced onion in a pot over medium-high heat, then add the meat and let it brown on one side about 5 minutes. Stir the meat and add just enough water to cover it (about 2 cups).

2-Add the Majee cubes, bay leaf and¼ teaspoon cinnamon. Bring it up to a boil, then turn it down to a simmer and cook (covered) until the meat is tender, stirring occasionally , you can add water if necessary

3- Mix the yogurt and egg in a blender then add the mixing to the meat, and cook over low heat until it comes to a simmer, stirring continuously. Add the crushed garlic and salt to the soup.

4-Serve with prepared rice.