Prep 30 m
Cook 2h : 20m


    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

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Ingredient Substitution Guide


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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