Dalia's Kitchen: lamb

"Dubai Goes Pink" and a Lamb and Pea Risotto...

Braised Lamb Shanks, Pomegranate & Butternut Squash

Image by Chris Mejorada for CPI Publishing

I'm going through an exciting yet also a nerve racking phase to be honest. The fact of having a baby soon inshAllah, is forcing me to look at things in a different way. First of all, it's starting to put a lot of things in perspective, things that matter, things that don't, and making me realize that very soon, my priorities in life will completely change! I actually feel like I have a deadline and even though I am meant to take it easy, I'm trying to get things done before due date! But mainly from home.. I promise! :)

Yesterday Phiras cooked a beautiful lamb shoulder for dinner, but I forgot to take a picture of it so I leave you with another beautiful lamb delicacy which was featured in BBC Good Food's Ramadan issue.. Even though it takes about 3 1/2 hours, most of the time the lamb spends in the oven so don't be turned off by the lengthy process as it's well worth the effort ;)

Medium Difficulty. Prep & Cook Time: 3.5 hours

Serves 4 - 6

6 lamb shanks
6 garlic cloves
¼ cup sherry vinegar
500ml beef stock
3 bay leaves
1 tsp dried thyme
juice of 3 pomegranates
seeds of 1 pomegranate
1 butternut squash, peeled and cut into chunks
1 tsp brown sugar
knob of butter
salt and cracked pepper to taste

Preheat oven to 150C. Rub the shanks with olive oil, thyme, salt and pepper. In a large pot, brown the shanks on all sides, and set aside.

Add the garlic to the same pot, and cook for a few minutes. Deglaze the pan with sherry vinegar, add the beef stock, bay leaves and return the shanks to the pot. Cover with a lid and place in the oven for 2 ½ hours, turning the shanks every 45 minutes or so. If there isn’t enough liquid left in the pot, add a little stock or hot water.

In a pan, heat some olive oil on low heat and add the butternut squash. Sprinkle with sugar, salt, pepper and cook until soft and a little caramelized, for about 15 minutes. Set aside until serving.

Once the shanks are ready, place them on a serving plate and cover with foil. Remove the liquid from the pot, pass it through a sieve and pour it in a saucepan. Add the pomegranate juice, bring to a boil, reduce heat and simmer until it thickens slightly. Finish with a knob of butter and season to taste. Now add the warmed squash to the lamb shanks, pour the sauce over the dish and sprinkle with the pomegranate seeds. Divine!
(As featured in BBC Good Food ME - August 2011)

Baked Rigatoni

MashAllah, my little angels Kayan and Dalia (yes, mini-me!)

My sister and her family just moved from Madrid to Dubai and I cannot begin to tell you how happy I am! Joujou, is like my other half, has always been my closest friend and living apart for all these years has really not been easy. Especially that I miss my four little nephews tremendously! I have no experience in being a mami yet, but I have the experience of Being Auntie D, and my little angels have brought so much joy to my life :)

So now that they live here, they come over for lunch and I get to cook for a few more little persons- which I absolutely love! I'm also experimenting with dishes that are more "kid friendly" if that makes any sense.. Spontaneously Joujou called saying they would pop over for lunch, and I had 1 hour to prepare lunch as the kids were starving.. I looked through my pantry and fridge, found rigatoni, cheese, carrots, peas, minced meat and so I opted for a Baked Rigatoni which the little angels absolutely adored! Super easy, and delish for kids and grown ups as well!

(I usually use low fat milk and little less butter for my béchamel sauce which you can see in other gratin recipes, but for the kids I went all out ;)

Easy. Prep & Cook Time: ~1 hour

Serves 6 - 8

750g rigatoni pasta
350g minced beef (lean)
350g minced lamb
1 large onion, finely chopped
3 garlic cloves, minced
6 carrots, cut in rounds
1 pack of frozen peas
2 cans of chopped tomatoes
2 cups Ementhal cheese, grated
1/2 tsp sugar
1/2 tsp thyme
2 bay leaves
salt and cracked pepper to taste

for the béchamel sauce

1 liter milk
3 tbsp butter
3 tbsp olive oil
4 tbsp flour
1 cup cheddar cheese, grated
freshly grated nutmeg
salt and pepper to taste

Preheat oven at 180C. In a pan, heat olive oil and sauté the onions until translucent. Add the garlic, cook for a minute or so, then add the minced meat, lamb, thyme and bay leaves. Cook until the minced meat turns golden and looks cooked through, then add the carrots and peas. Continue cooking everything on medium heat, then add the chopped tomatoes, sugar, salt, pepper and simmer for about 10 minutes.

In the mean time, cook the pasta in boiling salt water but not until it's done, just half the amount it says on the pack (about 6 minutes), so basically pre cook the rigatoni as they will cook more in the oven later and you do not want them to be too gooey!

In a saucepan, melt the butter and olive oil, add the flour and cook it through, until it turns golden brown. Add the milk and simmer until it thickens, then season with salt, pepper and freshly grated nutmeg. When the béchamel has the consistency of a thick sauce, add the cheddar cheese and set aside.

Add the meat mixture to the pasta, mix everything well (don't forget to season to taste) and start assembling your bake in the dish. Pour the pasta and meat in the dish, and top with the béchamel sauce. Finish off with the grated cheese and place in the oven for 25 - 30 minutes or until golden. Enjoy with a simple green salad. Yummy comfort food!

Herbed Lamb Loins & Roasted Potatoes

picture by Shruti Jagdeesh and for ITP Publishing

My apologies for not posting recently but it's been a hectic week with D's Kitchen moving into the new D's Kitchen!! Yes, we are currently moving to our new home, so it's all about boxes and delivery these days.. My mami and mom in law are coming to help me out also, which is much needed!! Missed them like hell, so am very happy they'll be in Dubai next week..

Plus the revamped blog with lots of new bits and pieces will be up and running within the next 10 days hopefully.. Many exciting things happening, so D's Kitchen will be back stronger and better than ever :)

In the mean time I will leave you with a sumptious lamb recipe.. Absolutely delicious!

Much love,

D xx

Easy. Prep & Cook Time: ~1 hour 15 minutes

Serves 2

600g lamb loins
½ tsp dried thyme
½ tsp dried rosemary
¼ cup olive oil
salt & cracked pepper to taste

1 pack of small golden potatoes, cut in halves
2 garlic cloves, crushed
2 tbsp fresh rosemary
2 tbsp olive oil
1 tsp salt & cracked pepper

1 cup balsamic vinegar
1 tbsp brown sugar
1 tbsp honey
pinch of salt

In a small bowl mix the olive oil and herbs, then rub it over the lamb loins. Cover and let the lamb marinate for at least an hour in the fridge. Preheat the oven to 180C. Toss the potatoes with the olive oil, rosemary, garlic, salt, cracked pepper and spread them on a baking tray lined with parchment paper. Bake for 20 minutes, then toss them around and bake for another 15 - 20 minutes.

In a small saucer, bring the balsamic vinegar to a rapid boil, add the sugar, honey and salt, then simmer for about 30 minutes (reducing it by 2/3), stirring frequently to avoid it from burning. Set aside.

Generously season the marinated lamb loins and heat a pan or griddle on medium heat. Place the lamb loins in the pan for 2 - 3 minutes on each side (depending on the thickness), then remove from the heat and let it rest for 5 minutes before cutting slices. Serve with the roasted potatoes and a drizzle of the sweet Balsamic reduction. Bon appétit!

(As featured in Harper's Bazaar Arabia March 2011)