Emirati Recipe: Lamb Makhtoum

Ginger over at gingerAndscotch started a cooking local project you can read more about it here. A fabulous idea right! What better way to appreciate the culture where we live if we don’t at least try their dish. If I can’t speak Arabic might as well learn to cook local dish.

Even before being part of FIA I have been reading Emiratican Kitchen and have bookmarked her recipe for Chicken Makhtoum. She noted on her post that lamb would be a delicious substitute to chicken.

When I told C that we’re having a local dish for dinner he immediately inquired if I prepared an emergency backup meal in case they won’t like it. Nope I don’t have any backup and they can order take out. I already know that Little V liked the lamb dish because he was beside me all the time tasting and checking if it’s yummy or not. He liked it so much that asked for rice and sauce for snack.

Recipe Source:

Emiratican Kitchen

Ya Salam Cooking

Emirati Recipe: Lamb Makhtoum

1 kilo Lamb

2 Tomatoes, chopped

1 tbsp Canola Oil

1 medium size Onion

1 cup Yogurt

1 tsp Salt

2 tbsp Tomato Paste

1 tbsp Arabic Spice mix

1 cup frozen Garden Peas

In your blender mix tomatoes, onion, yogurt, tomato paste, salt, Arabic spice mix and blend 

till you get a smooth texture. Meanwhile heat oil in a large pan and saute lamb meat till brown. Add yogurt mix over medium heat for 10 minutes. Mix frozen peas and cook for an hour over low heat till meat is soft.

We enjoyed Lamb Makhtoum with Vegetable Rice Pilaf and Pappadam