931- Leg of Lamb M’hammar / اللحم محمر
1kg (2 lb) leg of lamb, cut into large chunks
4 onions, diced
1 teaspoon smen (fermented butter)
4 tablespoons olive oil
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1 teaspoon salt
2 teaspoons paprika
2 teaspoons ground ginger
2 teaspoons dried cilantro
Pinch of saffron threads
140ml (1/2 cup) water
Boiled eggs, cut in half
1- In a large bowl, combine the spices, smen (fermented butter), and water to form a paste.
2- Add the meat, then mix to coat in the spice mixture. Cover the bowl with plastic wrap and let the meat marinate for 30 minutes.
3- Place a pot over medium heat. Add the onions then place the meat on top. Drizzle the olive oil around the edges of the pot, then cook while stirring for 10 minutes.
4- Add enough water to cover 2 thirds of the meat. Cover the pot and cook for one hour or until the meat is done. Add more water if needed. Once the meat is tender and the sauce has thickened, place the lamb in a serving plate, decorate with the fried almonds and boiled eggs, then enjoy!