RECIPES

What bet­ter way to re­duce food miles than to draw in­spi­ra­tion from the lo­cal Emi­rati cui­sine. Here, we share recipes from Alexan­dra Von Hanh’s new cook­book, Culi­nary Magic of the Emi­rates, for an authen­tic taste of the re­gion.

Good (UAE) - - CONTENTS -

Cut down your food miles by cook­ing Emi­rati recipes from a new cook­book.

BE­DOUIN LAMB GHOUZY SERVES 8-10

This lamb stew is tra­di­tion­ally cooked in the sand over hot coals. For an eas­ier ver­sion at home, use 2 lamb shoul­ders on the bone and cook, cov­ered, in a casse­role dish in the oven for 3 hours or un­til ten­der. Be­gin this recipe a day. 1 small young lamb (5-6kg)

3 tbs ground turmeric

3 tbs ground black pep­per pow­der

3 crushed loumi (dried black limes)

3 tbs bzar (see page 60)

3 tbs za­atar

3 tbs red chilli pow­der

3 tbs salt

4 cups yo­ghurt

3 large po­ta­toes, peeled and cut into wedges 3 onions, peeled and cut into wedges

3 large car­rots, sliced

Co­rian­der and steamed bas­mati rice, to serve

1) Wash lamb and place it into a large stock­pot. Cover with water for 3 hours. Rinse and pat dry with pa­per towel. Mix all the spices with the yo­ghurt and rub over the lamb in­side and out. Cover and mar­i­nate in the fridge overnight. 2) The next day, pre­pare a fire in the sand with wood and char­coal. Bring to a low fire and pre­pare the em­bers, which will be used dur­ing the last stage of cook­ing. These will be placed on top of the lid. If us­ing an oven, pre­heat to 180°C. 3) Place mar­i­nated whole lamb on a rack in­side a large pot. Care­fully pour water into the pot from the side un­til it barely touches the lamb. Place the cut veg­eta­bles around the lamb. Cover, then cook for 2-3 hours. Check ev­ery 30 min­utes and add water if nec­es­sary. You don’t want the lamb to dry out or the juices to burn. 4) Af­ter 2-3 hours, test the meat for ten­der­ness and, when ready, pour out most of the lamb stock and set aside, leav­ing about 1 cup in the base of the pan. Keep the re­served stock warm. Cover the lamb with the lid and place it back over the fire, mak­ing sure you now have em­bers and no flames un­der the pot. Place 4 cups of em­bers care­fully on top of the lid. Cook for a fur­ther 30 min­utes un­til ten­der. 5) Place the lamb and veg­eta­bles on a large plat­ter, gar­nish with co­rian­der and serve with rice.

culi­nary Magic of the Emi­rates by alexan­dra Von hahn is avail­able from book­sara­bia.com, priced at Dhs165

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.