Fahad Inc. Dishes

    La-ham nashif ~ Meat fried with spices

    Serves 4-6

    The word nashif means dry with a little gravy. This is a modern dish which is fairly simple to make, yet its taste and texture belie its simplicity. Usually prepared as an evening meal, it is more popular in the winter months accompanied by bread. It is also a favourite picnic dish at weekends, when the nashif will be packed into a thermal container. Served with bread, sliced onions and tomatoes, this dish can also be prepared with chicken, truffles, shrimps or deboned tuna.

    1 1/2 lbs (750 gms) lean, deboned lamb chunks
    2 teaspoons tomato paste
    1 fresh tomato
    1/2 cup corn oil
    2 large onions
    6 cloves garlic
    1 tablespoon bezar
    1 teaspoon turmeric
    1/2 teaspoon cardamom
    1 bunch fresh coriander
    salt to taste
    little water

    Slice onions, crush garlic and chop coriander. Boil meat in water in medium pot until tender (approx. 45 minutes). Drain and keep to one side. Fry onions in a little oil until brown, add the spices and continue frying, stirring, for two to three minutes. Add remaining ingredients and just enough water to make a thick gravy. Continue cooking until the gravy goes almost dry. Serve warm

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

    Copyright © 1996 by Fahad Inc.
    Maintained by: Fahad Al Mahmood