ROAST AL OBED An improvised recipe named after my son Abdulla!Ingredients
1 kg lamb, preferably a leg or a shoulder
3 – 4 tablespoons vegetable oilMarinate:
3 tablespoons tamarind, mashed in
2 tablespoons hot water
1 tablespoon dried lime powder
3-4 garlic cloves
11/2 tablespoons mixed Gulf spices
1/4 tablespoon cardamom powder
2 teaspoons salt

1.Crush garlic with spices, a dash of salt and the marinate ingredients, except salt. Rub the meat with the mixture. Cover and set aside for at least 30 min.

2.In a medium pot, heat the oil. Sear the meat on both sides (fry until it is golden from the outside only).

3.Add 11/2 cups water. Cover the pot and bake in a pre-heated oven (180ºC – 350ºF) until it is cooked, occasionally pouring some of the meat stock over the meat. Add water, if necessary.

4.Add salt to the stock and pour evenly over the meat and cook for 10-15 min.

5.When the meat is very soft, remove the cover. Drain most of the sauce into a saucepan. Thicken the sauce with 1 tablespoon of corn flour and boil for a minute. Cook the meat until the surface is slightly dry.

6.Serve with steamed vegetable, rice along with the stock sauce.