Arabic Lamb Stew Recipe

INGREDIENTS :

Mutton 1 kg (pieces)
Cinnamon powder 1 tsp
Corn flour 2 tbsp
Garlic clove 3 – 4
Paprika powder 2 tbsp
Onion 2
Chicken powder 2 tbsp
Chicken stock 1 jug
Fresh Coriander/Parsley ½ bunch
Oil ½ cup
Salt to taste 

METHOD :

1.Wash meat and marinate it with salt, paprika powder and 1/2 tsp cinnamon powder.
2.Leave it for a while.
3.Now crush the onion and garlic.
4.Heat oil in a pan and add onion, garlic, chicken powder and 16. cup chicken stock.
5.Cook for 10 – 15 minutes.
6.When stock becomes dry, stir fry it well.
7.Now add meat and fry it again.
8.When meat fried well then add remaining chicken stock and cook for 2-3 minutes.
9.Now add remaining 1/2 tsp cinnamon powder and cook 10 minutes more.
10.When meat is tender then take it out and keep aside.
11.Now add corn flour in remaining curry, mix well and make it thick like stew.
12.Now strain and combine the meat mixture.
13.Garnish with coriander leaves

Note: Cooking Time: 85-90 minuts, Serving: 4-5 persons 

Vegetarian Dish : " Al Musaga'a"

Vegetarian Dish # 2:

" Al Musaga'a"


Ingredients:
- Sliced Fried Egg plants

- minced meat (cooked with masala and onions)

- vinegar

- green coriander

- bell pepper

- chick peas

- tomatoes

- tomato sauce


method:

- on the base of the deep plate make a layer of the eggplants and add on top the minced meat, make another layer of eggplant

- on a pan fry some garlic, tomato juice and tomato sauce, maggi, 1/4 cup of vingar, once boiled add on top of the second layer of eggplants

- then decorate with bell pepper and chick peas and put in oven then once done decorate with coriander..

Balaleet : Traditional Arabic Vermicelli Dish

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" Balaleet "

This is my favourite,, i love to have it as my breakfast.. we only eat it at breakfast or dinner time... its very light and yummy too..

ingredients:

- 1 bag of vermicelli

- 5 small cups of sugar

- saffron

- 2 table spoon rose water

- 1 teas spoon ground cardomom

- 2 tablespoon ghee or butter

- 1 teaspoon turmeric

- water for boiling

- eggs (i prefer omelet)

method:

- place water in a pan and bring to boil. season with turmeric

- add vermicili and boil once, remove from heat and drain

- add sugar , cardomom, and rose water, mixed with saffron

- grease a tray with ghee and pour vermicili in it. pour remaining ghee and cover. bake in an oven preheated to 150 degree for 10 minutes

- remove from oven and place in the serving dish with eggs.

Note: * DONOT over boil vermicili : 3 minutes is ENOUGH!!!
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The balaleet with omelet egg on top just how i like it

Arabic sweet dish : Khanfarush

 Khanfarush "

Its a traditional sweet

ingredients:

- 6 eggs

- 1 cup sugar

- 1 cup flour

- 1 cup of semolina

- 1 cup oil

- 2 1/2 teaspoon baking powder

- 1/4 cup rose watr

- 1/4 teaspoon cardomom

- a little bit of saffron

method:

- mix eggs and sugar in dough mixer until it doubles in volume

- sift flour, semolina and baking powder and mix well

- add saffron and cardamom to rose water and then stir all ingredients with a wooden spoon

- bring the special shaper of these type of sweets or there is a machine as seen in the pics

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- grease the machine with oil and pour a spoonful in every mould. close the machine for a few minutes.

Note: * Khanfarush can also be made in a frying pan or in small baking tins