Emirati cuisine at it's best with an authentic recipe

Ingredients:

55g ghee oil
60g tomatoes fresh
250g chopped tomatoes
24g chopped coriander
1g cardamom powder
2g Emirati powder
55g sliced green capsicum
1g chopped parsley
280g eggplant
200g chopped onion
2g turmeric powder
1g coriander powder
1g cumin powder
12g dry lime
12g chopped garlic
300g potatoes
120g baby marrow
180g carrots
1g green chili
1.5l lamb stock
10g fine salt
350g lamb

Method of Preparation:

1. Take a tall walled pan and heat it up at medium temperature. Add the ghee and melt it down for 2 minutes. When the ghee gets hot, add the onions and chopped garlic to the pan, and sauté together for 3 minutes. Use the knife peak to make a hole in the dry lime, and then add it to the pan and sauté for 3 minutes.

2. Add the sliced green chili to the pan and toss it with the other ingredients for 30 minutes, add the carrots to the pan and cook for 4 minutes. Add the potatoes, baby marrow, sliced capsicum, eggplant and chopped tomatoes, and toss for 4 minutes adding chopped parsley, chopped coriander, salt, cardamom powder, turmeric powder, coriander powder, cumin powder and Emirati spices.

3. Continue to add the tomato paste and lightly toss all the vegetables with spices. After approximately 5 minutes when the vegetables absorb the flavor, strain 1.5 l of the lamb stock to the pan and cover the pan keeping it on medium heat leaving it to cook for 35 minutes.

4. Open the cover and add the cooked lamb, stir the mixture lightly and keep cooking on low heat for 20 minutes. When the carrots and potatoes get cooked thoroughly, turn off the heat, and add the rugged bread (in small pieces), leaving them to sit at the bottom of the plate. Add the cooked lamb thareed on the bed of bread as well as some chopped coriander as garnish.