| 45 44 | Experience Emirati Cuisine Jasheed Ingredients Shark fillet 500 gm Bay leaf 1 pcs Cinnamon 1 pcs Loomi 1 pcs Salt 5 gm Water 2000 ml For the dish Ghouzi masala 200 gm Turmeric 15 gm Lamb 1100 gm Water 50 gm Plating Ghee 50 gm Ginger-Garlic paste 15 gm Green chili (minced) 6 gm Loomi (crushed) 1 pcs Bezaar spice 5 gm Black pepper 2 gm Fried onions 40 gm Coriander leaves 10 gm Salt to taste Instructions 1. Wash the shark well, removing any traces of blood. In a pot with water, add the cinnamon, loomi, bay leaf, and shark. Bring to a boil and cook until the shark is done. Drain and shred the meat, removing aII bones. 2. In a pan, heat the ghee and fry the ginger-garlic paste, green chili, and crushed loomi. 3. Add the bezaar spice and saute for 1 minute. Add the shark and mix. If it gets too dry, add some water and let it simmer for 5 minutes. 4. Add the onions and mix. Season with salt and pepper, garnish with coriander leaves, and serve with boiled white rice. Lamb Saloona Ingredients Lamb Marination Lamb cutlets 180 gm Oil 20 ml Black pepper powder 1 gm Bezaar Emiarti spice 1 gm Cardamom powder 1 gm Onion (cube) 15 gm Turmeric powder 4 gm Coriander powder 1 gm Lamb Process Carrots (cube) 80 gm Coriander leaves 1 gm Ghee 50 gm Garlic (minced) 15 gm Bezaar Emirati spice 2 gm Lamb stock 300 ml Loomi 1 unit Potato (cube) 120 gm Red onion (cube) 60 gm Tomato (chopped) 110 gm Tomato paste 15 gm White pepper 1 gm Marrow (cube) 80 gm Oil 20 ml Instructions 1. In a bowl, mix the black pepper, turmeric powder, cardamom powder, coriander powder, half of the oil, the white onion, and the bezaar Emirati spice. Add the lamb and mix well. Let it marinate in the fridge for 3-4 hours. Lamb Process 1. In a large pan, add the remaining oil and ghee and heat up. Pan-sear the lamb until golden brown, then remove and set aside. 2. In the same pan, add the red onion and garlic and saute for 3 minutes. Add the coriander leaves, loomi, and tomato paste. Cook for 5 minutes, or until the tomato paste releases its oil. 3. Add all the dry spices and the fresh tomato, and cook for 5 minutes. Add the vegetables and stock, bring to a boil, and then simmer until the vegetables are cooked. 4. Add the seared lamb and cook for an additional 15 minutes on medium-low heat. If the sauce is too watery, add cornstarch diluted in hot stock and let it thicken. 5. Serve hot with a side of rice and garnish with fresh coriander leaves.
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