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Ginger and Scotch

Learn to Make Asian Noodles at Home. Create, Bond, Transform.

Emirati Recipe: Meat fried with spices (La-ham nashif)

Sun, Sep 28, 2008 | 3 Comments

posted in: UAE Recipes | tagged as: lamb, meat

  • 2

I haven’t forgotten about Arabic Sundays but they will most likely be few and far in between since I don’t cook as often anymore. This work things just gets in the way of everything!

This is a dish I cooked up months ago but just got around to posting. La-ham nashif or meat fried with spices is a simple one-pot dish (minus the boiling of the lamb) that’s so simple and delicious I can’t wait to make it again!

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.

The spices in this dish include the bezar, turmeric, and ground cardamon:

I had some lamb chunks leftover from the last Arabic recipe (lamb saloona) that I boiled in water for 45 minutes to tenderize:

I chopped up some fresh coriander and garlic:

 Sliced onions were fried in vegetable oil until golden brown:

 When the onion was browned, I added the spices and garlic:

 After a few minutes, I added the lamb and some water to make a thick gravy. Then served it all up over basmati rice:

emirati-meat-spicesThis was such a simple dish to make, the lamb was so tender, and the spices really brought out the flavors of the meat.

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Previous Emirati recipe posted: Meat Stew (La-Ham Murraq / Saloona)

Up next: Fish Cakes (Sa-mak koufta)

Note: This post is part of my Cooking Local project.

*   *   *   *   *

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About Sandy

I’m Sandy (aka “Ginger”), married to “Scotch” (not his real name).
 
I believe that it’s not just noodles we are creating, but memories, traditions, and a sense of pride.
  
I believe in slowing down, relishing time spent with our children and loved ones, and bonding through shared noodle-making experiences.  Read more...

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    Recipe Rating




  1. Kulinaria says

    Thu, Jan 1, 2009 at 9:01 pm

    Is it rally Arabic cooking? Afer translate its similar to Slovak…

    Reply
  2. Hiten says

    Sat, Oct 18, 2008 at 4:12 pm

    Sahtain (Bon appetit)! Looks delicious…

    Reply
  3. dude says

    Tue, Sep 30, 2008 at 4:32 am

    Looks deliciuos !

    Reply

About Me

Homemade Chinese Noodles From ScratchI’m Sandy (aka “Ginger”), married to “Scotch” (yes, he’s Scottish).

I believe that it’s not just noodles we are creating, but memories, traditions, and a sense of pride.

I believe in slowing down, relishing time spent with our children and loved ones, and bonding through shared noodle-making experiences.  Read more…

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Download my FREE quick-start guide:
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You'll also receive new tutorials, tips and tricks for making Asian noodles at home.

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