Bedouin goat meat stew
This one-pot stew is a traditional slow-cooking methods of the Bedouin community
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 40m |
| SERVES | 3 |
1kg goat or mutton meat with bones, cut into medium pieces
2 large onions, chopped
2-3 medium potatoes, cut into large cubes
4 tomatoes, chopped
¼ cup chopped coriander leaves
1 tbsp pounded garlic
2 lumi (dry lemon), with holes in it
3 cardamom seeds
3 cloves
1 tbsp turmeric
½ tsp black pepper
2 tbsp salt or as desired
2 tbsp Baharat (available in supermarkets)
2l water
1. Put all the ingredients in a pot and cook over a medium-high to high heat until the meat becomes tender, for about 40 minutes.
2. Before serving, squeeze the cooked lumi so that the lemon flavour is strong. Serve with white basmati rice or pitta bread.
Recipe courtesy: Chef Khatheem Pallippurayil, Al Fanar Restaurant and Cafe, Dubai Festival City
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