14 May 2020 www.bahrainthismonth.com ramadan feature LAMB THAREED Makes 6-8 servings Prep time: 4 hours MAIN COURSE Ingredients 1.5kg lamb leg (bone in) cut into large pieces 3 pieces black lemon 2 red onions, chopped 1 garlic clove 30g coriander, chopped 1 bay leaf 3 tsp Arabic masala 2 tsp coriander powder 1 tsp garam masala 1 tsp turmeric powder 270g tomato paste 125g tamarind (soaked in 200ml water and strained, reserving the water) 3 tbsp vegetable oil 2ltr water 1tbsp salt 1 each: carrot, koosa, courgette, eggplant, potato, cut into quarters 100g cauliflower florets 100g red pumpkin in large pieces 200g thareed kuboos Method Heat the oil in a large pot, add chopped onion and garlic and sauté . Add the dry spices, bay leaf, tomato paste and tamarind water and cook for 30 seconds. Add lamb and cook among the spices for one minute. Add water and black lemon and bring to the boil. Cover and simmer for two and a half hours until the lamb is tender. Remove any excess fat floating on the surface. Add pumpkin and potato and simmer for 10 minutes. Add remaining vegetables and simmer for a further 10 minutes. In a high-sided serving bowl crush the thareed kuboos and pour over four cups of the liquid from the lamb. Allow it to soak into the kuboos. Top the centre of the dish with the lamb and surround it with the vegetables. Pour over remaining liquid and serve with a sprinkling of fresh coriander.
RkJQdWJsaXNoZXIy Mjk0MTkxMQ==