Lasagna Tharid

1
Heat the ghee in a deep pan. Add onion and garlic and stir until light golden. Then, add ginger and meat and stir until meat changse color from all sides.
2
Add tomatoes, Arabic spices, the cinnamon stick, dry lumi, bay leaves and 6 cups water. Leave until it boils, then reduce heat, and leave to cook for 1-1.5 hours, until meat is tender.
3
Add vegetables and leave to cook for another 20 minutes.
4
Meanwhile, boil lasagna sheets until al dente (almost soft). Drain and cut each sheet lengthwise into two.
5
Place the lasagna sheets on the bottom of a serving plate. Top with the meat and vegetables, along with any remaining juices - which should be around 1/2 cup. Serve hot.

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