Here's how to make Thareed or meat broth

1. Heat half the ghee in a pan and sauté the onions and garlic until golden. Add the ground spices and cook for 2 minutes on medium heat.

2. Add the lamb and remaining ghee and increase the heat. Continue to sauté the lamb continuously for 2 minutes before adding the turmeric powder and Arabian spices.

3. Add the tomatoes and chicken stock and boil. Then cover and cook for 2 hours on medium heat before adding the potatoes, pumpkin and carrots. Cook for 14 minutes and add the marrow, saffron and coriander.

4. Cook until the marrow is done. Serve hot with Arabian breads.

Recipe courtesy: Robbie Stokes, Executive Chef, Al Badia Golf Club