Laham Nashif (dry-cooked lamb)

Recipe No.: E-45

Emirati110 minServes 4

Laham nashif means "dry meat": meat is boiled and then cooked with onions and spices until its liquid evaporates and it takes on the flavour, and it is served with rice or bread. It belongs to everyday Emirati cooking; no specific history is documented.

Ingredients for Laham Nashif

• 1 kgbone-in lamb or beef, cut into small pieces
• 2onions: 1 for boiling and 1 sliced for frying
• 1cinnamon stick and 4 cardamom pods for boiling
• 4 clovesgarlic, crushed, and 1 tsp grated ginger
• 3 tbspghee (samn) or oil
• 1 tbspbezar
• 1 tspturmeric, 1 tsp ground coriander and 1 tsp paprika
• 2dried black limes (loomi), pierced
• 1green chili and ½ cup chopped coriander
• Salt

Method

1. Boil the meat with the onion, cinnamon, cardamom and salt in water to cover for about 1 hour until tender; drain and keep 2 cups of stock.
2. Heat the ghee in a heavy pot and brown the sliced onion until golden.
3. Add the garlic, ginger, spices, chili and loomi and stir for 30 seconds.
4. Add the boiled meat and stir until coated in the spices and lightly browned, about 5 minutes.
5. Add only ½ cup of the stock and cook over medium heat until the liquid evaporates and the meat is dry and coated (hence the name nashif), adding stock in small amounts if needed.
6. Scatter the coriander and serve with rice or bread.

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