Ingredients
60 ml ghee, melted
15 gms white onions, chopped
½ tsp garlic, chopped
¾ tsp cinnamon powder
1 tsp black pepper
¾ tsp coriander powder
¾ tsp cardamom powder
1kg lamb shoulder, diced
1 tsp turmeric powder
1 tbsp mixed Arabian spices
500 gms tomatoes, blended
700 ml fresh chicken stock
100 gms potatoes, chopped
125 gms pumpkin, diced
100 gms carrots, chopped
100 gms baby marrow, chopped
¼ tsp Iranian saffron
Fresh coriander as needed
4 Arabic breads
Method
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
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