Omani Style Lamb Recipes
OMANI-STYLE LAMB
Provided by Jason Epstein
Categories dinner, project, main course
Time 2h15m
Number Of Ingredients 11
Steps:
- Rub lamb with spices. Set aside for an hour or so.
- Heat oil over medium heat in a lidded kettle large enough to hold lamb in 2 layers. In batches, brown lamb on all sides.
- Discard all but 1 tablespoon of fat. Add dates, lemon juice, vinegar and salt and reduce by half. Arrange lamb pieces in 2 layers. Set lid ajar slightly and braise lamb over a medium-low flame for about an hour, turning meat from time to time while stirring date mixture to prevent scorching. (Add water as needed.) Cook until lamb is tender, testing it with a fork.
- The lamb is ready when it begins to fall from the bone.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 15 grams, Carbohydrate 52 grams, Fat 17 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 241 milligrams, Sugar 43 grams, TransFat 0 grams
OMANI LAMB KABOULI
From: Faiza Ali's Kitchen. The recipe sounds yummy but it gave no times so take the ones showing with a with leeway in either direction.
Provided by Annacia
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- To make the Omani spice paste:.
- Combine all ingredients in an electric food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside.
- Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.
- Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender.
- Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color. Add garlic, raisins, chickpeas, 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron strands and rose water, stir for 1 minutes then set aside.
- In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, the Bouillon cubes and rice.
- Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is half cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.
- Serve the rice and lamb in plate topped with the onion mixture.
Nutrition Facts : Calories 595.9, Fat 22.5, SaturatedFat 9.7, Cholesterol 82.5, Sodium 447.9, Carbohydrate 73.5, Fiber 9.2, Sugar 4.8, Protein 27.2
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