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Emirati Lamb Stew

What's The Big Idea?

Pretty much exactly what it says - a classic Emirati lamb stew. Bags of flavour from all those eastern spices, and quite filling as well. You can vary the vegetables used depending on what is in season or available.

Serve with basmati rice and a green side salad.

Shopping List

Here's the list of what you need:

  • 3 tablespoons corn oil
  • 2 red onions, chopped
  • 2-3 cloves of garlic, minced
  • 1-inch cube of ginger, grated
  • 1kg lamb meat (ideally some on the bone), cubed into 2-inch pieces
  • 1 x 400g tin chopped tomatoes
  • 1 medium green bell pepper, chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1½ teaspoons Madras Curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground loomi aswad *
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chilli powder
  • 2 tablespoons tomato purée
  • 2 chicken stock cubes
  • 2-3 large potatoes, peeled and cubed
  • 2 small courgettes (zucchini), sliced
  • 2 medium carrots, peeled and sliced
  • Salt to taste
* Loomi aswad is made by boiling ripe limes in salt water and then leaving them to dry in the sun until the flesh turns dark in color. The resulting spice is often used to impart a distinctive citrus aroma and a sour tang to meat dishes. You can by it online here:
Lumi/Loomi Aswad or Lime Powder

What To Do

  • In a large cooking pot, heat the oil. When hot add the chopped onion and fry for 5 minutes
  • Add the garlic and ginger and fry for 2 more minutes
  • Add the lamb, and fry (stirring frequently) until it is browned
  • Add the chopped tomatoes, green pepper, parsley and all the spices. Stir well to mix
  • Add the tomato purée and 1½ litres of water
  • Bring the stew to the boil, then reduce the heat to very low. Cover, and simmer gently for 1½ hours
  • Season with salt to taste, and add the vegetables (and more water if needed)
  • Simmer for a further 20 minutes until the vegetables are cooked

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