CONNECTOR.AE 48 CONNECTOR.AE 49 Dining Around Dining Around Ramadan Special: Lamb Ouzi The Holy Month of Ramadan is here, and it is a time for all to come together for prayer and fasting. To mark the end of fasting for a day, family, friends and loved ones gather together when the sun sets to break their fast over a meal called Iftar. Iftar is usually held after the Magrib prayers and is traditionally broken by eating dates. With family at the forefront of Ramadan, sharing a meal is the joining factor to bring everyone together. Lamb ouzi is one of the traditional Middle Eastern dishes that is usually made with seasoned rice and baked meat, with lamb the commonly used produce. The dish is usually placed in the middle of the table, with everyone eating from the same plate. This recipe for the dish made by Chef Ali Fouad, Head Chef at Al Nafoorah, Jumeirah Al Qasr, is a simple one to make, perfect for breaking your fast this Ramadan. Ingredients: For lamb marination: 250g lamb shank 20g yoghurt 15g ghee 7g chilli paste 10g seven spices, which is a combination of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander and white pepper For the rice: 90g lamb mince 150g basmati rice 20g red onion 10g of seven spices 25g ghee 5g bay leaves 5g whole cinnamon Recipe: 1. Mix the yoghurt, ghee, chilli paste and seven spices in a bowl and marinate the lamb. 2. Cover and put the marinated lamb in the oven at 200ºC for one hour till it is well cooked. 3. While the lamb is in the oven, soak the rice in water and keep aside. 4. Saute the onions and minced lamb in ghee. 5. Once the meat turns brown, add in the seven spices, bay leaves and cinnamon and mix well. 6. Add in the rice and water and cover it for 15 minutes to cook. 7. Once the rice is done cooking, place the rice to a big plate and add the ouzi lamb on top of the rice. 8. Garnish with fried mixed nuts and serve alongside a cucumber yoghurt salad. Chef Ali Fouad Head Chef Al Nafoorah, Jumeirah Al Qasr
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