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28 June 2016

Recipe of the day: Lamb Ouzi Sliders

This is one of our top picks in the selection of Suhoor dishes at The Daily! Check out the recipe to try it yourself.

To find out more about Suhoor at The Daily, please call +971 4 5619000.

SERVES 6 – 8 (12 – 16 sliders)

PREP TIME (15 minutes)                                COOK TIME (2 ½ hour)

INGREDIENTS

  • 800 g lamb rump
  • 800 g yoghurt
  • ½ tblsp tomato paste
  • ½ tblsp chili paste (Middle Eastern paste)
  • ½ tblsp black pepper
  • 1 tblsp ground cardamom
  • 1 tblsp ground nutmeg
  • ½ tblsp cinnamon
  • ½ tblsp paprika
  • 100 ml vinegar
  • 300 ml water
  • 12 – 16 small burger buns (number depends on how much meat one likes)

Sauce

  • 200 g yoghurt
  • 1 cucumber (seeded finely chopped)
  • 1 clove garlic (finely chopped)
  • ½ tblsp dry mint

Method

  1. Marinate the lamb overnight in a large pot
  2. Cook the lamb in the pot on medium heat for 2 hours or until meat is tender
  3. Remove meat from pot and let cool. When cool shred the meat and keep aside
  4. Reserve about 2 cups of the cooking liquid.
  5. For the sauce mix together all ingredients
  6. Cut the burger buns in half and butter inside. Toast in a pan or in a toaster oven till brown
  7. In a pan reheat the shredded lamb with a little of the cooking liquid
  8. Put lamb on bun and top with yoghurt mix