Arab Lamb Fatteh with Spiced Broth
Ingredients
- 6 pieces lamb trotters
- 1 large onion, chopped
- 1 large cinnamon stick
- 5 to 8 cardamom pods
- 8 to 10 black peppercorns
- 1 bay leaf
- 2 teaspoons salt
- 2 Arab bread loaves
Upper layer
- 2 cups basmati rice
- 3 cups water
- 2 teaspoons salt
- 3 tablespoons corn oil or ghee
- 2 tablespoons chopped parsley
Dakka sauce
- 2 tablespoons oil or ghee
- 1 head garlic, crushed
- 1/2 cup vinegar
- 1/4 teaspoon salt
- 1/4 cup tomato paste
Preparation
In a deep pot, place the lamb trotters and add water to cover the meat, let it boil on high heat and remove any foam that forms on the surface
Add the onion, cinnamon, cardamom, bay leaf, black pepper, and salt, let the meat boil on medium heat until well cooked for 50 to 60 minutes, then remove the trotters, strain the broth, and keep it hot
Heat 2 to 3 tablespoons of ghee in a wide skillet, add the boiled trotters, and stir until golden brown on all sides, keep them hot
Cut the bread into small squares, heat corn oil in a deep skillet, and fry the bread until golden brown, set aside
For the upper layer, soak the rice in warm water for about 15 minutes
In a deep pot, place the water, salt, and oil, bring to a boil, then add the rice and let it boil for 2 to 3 minutes, cover the pot and let it cook on low heat for 12 to 15 minutes until the rice is done
For the dakka, in a medium skillet, heat the oil or ghee, add the garlic and stir until golden, then add the vinegar, salt, and tomato paste, let it boil for 1 to 2 minutes
In a deep oven dish, place the fried bread, add about one cup of hot broth until the bread absorbs it, add about one tablespoon of dakka, place the hot rice on top of the bread, then add the trotters on the rice, spread the remaining dakka over the trotters, sprinkle some parsley, and serve hot
Tips
You can add chili to the dakka for those who prefer a spicy version, using crushed or liquid chili
