Lamb cooked in Milk

Lamb cooked in Milk can be eaten with boiled rice or roti. It is fragrant and delicate in flavor.

Ingredients:
1)Saffron strands-8

2)Stewing Lamb cubed-1 1/2 lb

3)Shallots-4 oz

4)Oil-5 tsp

5)Lamb bones for stock-9 oz

6)Bay leaf-1

7)Cloves-2

8)Green Cardamom-5

9)Cinnamon sticks-2 inch

10)Milk-4 1/2 cup

11)Single cream-2 tsp

12)Fennel Powder-1 1/4

13)Cumin Powder-1/2 tsp

14)Ground White Pepper-1/4 tsp

15)Salt to taste

16)Sugar-1/2 tsp
Preparation:

1)Soak the saffron strands in 1/4 cup water.
2)Soak the lamb in hot water for half an hour or until lightened in colour.

3)Puree the peeled shallots in a food processor and fry in 3 tsp oil in a pan until golden.

4)Boil the meat and bones in 6 cups water along with salt,bayleaf,clove-1,cardamom-3, one cinnamon stick and the fried shallots until tender.

5)Lift out the meat and keep it aside,strain the stock and discard the bones.

6)While the meat is cooking bring the milk to boil in another vessel, with the remaining clove,cardamom and cinnamon stick, stir from time to time and keep cooking until the milk reduces and thickens.

7)When the milk is reduced to by a third,remove from the heat and allow it to cool,strain, add the cream and stir well.

8)Now add the meat and 3 cups of stock to the milk.

9)Heat the oil in a heavy bottomed pan,when it is hot,add the fennel powder,cumin and pepper.Fry for 8-10 seconds and pour the oil mixture into the meat,add sugar and milk,season with salt to taste..

10)Cook for a few minutes with lid on to prevent the meat from darkening.11)To serve,reheat uncovered and simmer for about 2-3 minutes.

12)Add saffron just before removing from the heat.
Lamb cooked in Milk is ready to be served with rice or roti (prefer with rice)

Baked Stuffed Onions

Ingredients:
Serves 8
8 large white onions
2 tablespoons butter
2 tomatoes, roughly chopped
½ fennel bulb,chopped into small cubes
2 garlic cloves, minced
salt and pepper to taste
4 tablespoons olive oil
1/4 cup unseasoned breadcrumbs
½ pound ground meat
1 teaspoon Herbs
1 tablespoon fresh parsley, flat leaf, chopped
1 egg slightly beaten
½ cup chicken stock
Preparation:
Cut a slice ¼ inch thick off the top of each onion, ensuring you do not cut off the root. Peel the dried skin of each onion. Bring a large saucepan of salted water to a roiling boil. Add the onions and reduce the heat to medium, cooking until the onions have softened, about 15 minutes. Drain the onions and allow them to cool for 15 minutes. Using a spoon, scoop out the centers of each onion, leaving 4 outer layers in tact.
In a small sauté pan over medium heat, add 2 tablespoons butter and heat until the butter becomes foamy. Add the tomatoes, cubed fennel, garlic and salt and pepper to taste. Sauté, stirring frequently for about 8 minutes. Raise the heat to high, and stirring constantly, allow the tomato mixture to thicken for 2 minutes.
Oil a baking dish with olive oil and preheat your oven to 400 degrees.
In a bowl, combine the breadcrumbs, tomato mixture, ground meat, Herbs, parsley and egg. Season with salt and pepper and mix thoroughly.
Stuff each onion with the meat mixture, dividing it evenly. Place the stuffed onions in your baking dish and add the chicken stock to the bottom of the dish. Drizzle the remaining olive oil over the stuffed onions.
Bake the stuffed onions, basting occasionally with pan juices, until tender. About 45 minutes - use a long skewer to check center for tenderness. Remove from oven and serve.

Sidreyat Al Dajaj ( Chicken Breast )

hope that it is as pleasing to you as it always is to my family and I.
Ingredients:
2 chicken breasts (skinned)
2 tablespoons rice flour
1 teaspoon ground cardamom
5 cups milk
ground cinnamon for decoration
1 cup sugar
2 tablespoons rose water
Preparation:
Boil the chicken breasts until well-cooked. Remove the bones from the chicken. Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom. Blend thoroughly then strain through a fine mesh metal sieve. Sweeten the remaining milk. Add the rose water and bring to a boil over low heat. Add the blended chicken to the milk and stir. Add the rice flour, stirring constantly until the mixture thickens. Pour the mixture into a dish and leave aside to thicken.
Sprinkle with ground cinnamon, and place in the refrigerator to cool and have it when its cold.

Hummus bi Tahina (Chickpea and Sesame Dip)

Ingredients:
125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs tahina (Sesame)
2 garlic cloves crushed
salt
GARNISH
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped

Preparation:
Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.Process the chickpeas in a blender with the lemon juice, tahina, garlic, salt and enough of the cooking water to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and a little parsley.
Serve with warm bread.

Coconut Truffle

Ingredients:3 cups of shredded coconuts,

10 Oz of condensed sweetened milk

1 tsp vanilla essence (optional)

Your choice of raw or roasted nuts

Method

In a bowl, mix 2 1/2 cups of coconut with the sweetened condensed milk (adding vanilla essence is optional)Roll into a dough and let it set aside for 10 mins or so,Form small balls with the dough and insert a piece of nut into the balls completely.Roll the balls on the 1/2 cup of coconut for coating garnish Refrigerate for at least couple of hours before servingEnjoy!