Partner content

 Department of Tourism and Commerce Marketing Dubai
‘Partner Content’ is used to describe brand content that is paid for and controlled by the advertiser rather than the Euronews editorial team. This content is produced by commercial departments and does not involve Euronews editorial staff or news journalists. The funding partner has control of the topics, content and final approval in collaboration with Euronews’ commercial production department.
Partner content
‘Partner Content’ is used to describe brand content that is paid for and controlled by the advertiser rather than the Euronews editorial team. This content is produced by commercial departments and does not involve Euronews editorial staff or news journalists. The funding partner has control of the topics, content and final approval in collaboration with Euronews’ commercial production department.
Department of Tourism and Commerce Marketing Dubai

How to cook 'Lamb Ouzi' - a dish slow-cooked beneath the sand in Dubai

How to cook 'Lamb Ouzi' - a dish slow-cooked beneath the sand in Dubai
Copyright  euronews   -   Credit: Dubai Tourism

In this edition of Taste, we head to the spectacular Dubai desert where many nomadic Bedouins once roamed - and find out how to make a traditional dish that's slow-cooked beneath the sand, and has lasted generations.

Euronews reporter Evan Bourke got to sample the delicious "Lamb Ouzi" whilst dining in the desert, thanks to chef Musaab Altouhan and conservation guide Eddie Robinson, who talked us through the recipe and process of making the special dish.

Here is the recipe for chef Musaab Altouhan's "Lamb Ouzi".

INGREDIENTS:

1/2 lamb

10 palm leaves

ADVERTISEMENT

5 servings of rice

Marinade

1 tbs cardamom

1 tbs black coriander

1 tbs curry

1 tbs cumin

ADVERTISEMENT

3 tbs olive oil

1 dried lemon

Garnish

  • 2 cups of cashew nuts
  • 2 cups of pine nuts
  • 2 cups of lentils
  • 500 ml of ghee

Method

  • Salt the lamb, wrap in plastic and leave in the refrigerator for 24 hours
  • Then create marinade by mixing the ground spices and olive oil
  • Remove lamb from refrigerator and let it warm to room temperature
  • Rub and massage the marinade into the lamb
  • In a large pot, create a bed of palm leaves
  • On top of the palm leaves lay the marinated lamb meat - and cover with another layer of palm   leaves
  • With the lid on, place the pot into a pit and surround it with hot charcoals
  • Leave for 24 hours to slow-cook and apply new hot coals every 6-8 hours
  • Whilst waiting for the meat to cook, boil or fry a large portion of rice to your tasting
  • Carefully remove the lamb pot as it will be very delicate
  • Lay the lamb on a large dish of rice and add the garnish and a covering of ghee

Serve with some yoghurt and enjoy!