Step 1

Place diced meat in a small saucepan and cover with two cups of water and ½ teaspoon of salt. Bring to a boil then cover and simmer over low heat for 20 minutes. Drain any remaining liquid.

Step 2

Add oil to a pan and sauté the onions and peppers. Add meat and season with the remaining salt, paprika, and black pepper. Continue to cook until the meat has browned and the vegetables are tender, approximately 5 minutes.

Step 3

Add the diced tomatoes and lemon juice and cook a few minutes longer. Serve Chilifry over white rice, in Samoon (Iraqi bread), or Pita Bread.

Step 4

If you prefer a saucy Chilifry, especially over rice, add two tablespoons of tomato paste and one cup of water. Simmer for a few minutes longer before serving.