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Ramadan Recipe of the day: Lamb Thareed
Lamb Thareed Recipe Submitted by Centro Sharjah Hotels by Rotana
This Ramadan server Lamb Thareed to your loved ones. See detailed Ingredients and prepration method below.
Serves 8-10 persons
1 kg lamb stew meat
1 ½ litres of water
2 cups of finely chopped onions
3 cloves of garlic, minced
1 tablespoon of corn oil
1 tablespoon tomato paste
2 large potatoes, each potato quartered
4 small kousa each piece cut into half
1 large carrot cut into 4 pieces
1 large capsicum cubes
4 medium tomatoes, chopped
2 pieces of whole black dried lemons
1-3 pieces of green chili
3 cubes of Maggi
1 tablespoon of Arabic spice mix
1 teaspoon cinnamon powder
1 teaspoon turmeric powder
1 teaspoon black lemon powder (loomi aswad)
1 teaspoon curry powder
1 teaspoon coriander powder
1 teaspoon cardamom powder
½ teaspoon black pepper powder
¼ teaspoon red Kashmiri chili powder (or cayenne pepper)
¼ cup coriander leaves finely chopped
5 large piece of Raqaq bread or 2-3 pieces of Khobuz or makook
In a large pot, boil the lamb meat removing the foam when it starts to boil. Boil for one hour.
Strain and reserve the broth.
In a large pot, heat the oil and sauté the onions until they get a nice golden brown color. Don’t burn the onions. Add the garlic and stir until fragrant.
Add the tomato paste and all of the vegetables, except the kousa (baby marrow) mix together to coat the vegetables with the tomato paste.
Rinse the two whole dried lemons and then pierce each one once with a sharp knife.
Add the lamb meat, reserved broth, Maggi cubes, and the remaining ingredients, EXCEPT the koosa and the chopped corriander leaves.
Add more water if necessary to make this stew a bit soupy. Taste for seasoning.
Bring to a boil and then simmer until the potatoes are almost done. You can now add the koosa (squash) and the chopped cilantro and cook until the koosa is fork tender.
Remove the meat and vegetables from the pot and keep aside on a large platter.
In a large deep sided bowl, add one layer of Raqaq bread (or whichever bread you are using)
Add another layer of bread and ladle some more liquid.
Each layer of bread will be soaking with the liquid from the stew. None of the bread should be left dry.
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