Murraq is an Arab stew that may feature lamb, chicken, or fish. The Emirati version is normally cooked with onions, garlic, and a variety of seasonings. This common dish is served hot with rice or bread, and is a favorite during Ramadan. Recipe Serving: Serves 8–10
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
- 1 lb (450 g) lamb, cubed
- 1/4 cup (60 ml) olive oil
- 3 onions, chopped
- 2 cloves garlic, crushed
- 3 Tbsp (45 ml) parsley, chopped
- 1 tsp (5 ml) cayenne
- 2 whole loomi (dried limes)
- 1 cinnamon stick
- 1 tsp (5 ml) turmeric
- 1 Tbsp (15 ml) bezar
- 1/2 lb (225 g) rice
- 1 1/4 cups (300 ml) boiling water
- 1 tsp (5 ml) salt
- 2 tomatoes, chopped
- Heat oil. Sauté onions until browned.
- Add garlic and spices, and sauté for a few minutes, taking care that the spices do not stick or burn.
- Add meat, and sauté for a few minutes until meat is completely coated with spices.
- Add boiling water, cover, and simmer about 2 hours, or until meat is tender.
- Remove cinnamon stick and loomi before serving.
- Serve hot, with rice.
NotesVegetables may be added after the liquid, including: up to 2 potatoes, peeled and cubed; up to 2 carrots, peeled and sliced; 1 bell pepper, seeded and chopped.
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