Thursday, October 21, 2021 | Rabi' al-awwal 14, 1443 H
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EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI

Lamb Chop with Muhamara to surprise your family this weekend
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The recent announcements about Oman finally opening is amazing news for people who had been looking forward to visiting Oman. As the khareef season still rages on, many are still hoping to be able to pay a visit and see the magical transformation of Oman’s Garden City.


In today’s Cook Like a Chef, Chef Mahmoud of Fanar Hotel and Residence in Salalah is sharing one of his speciality dishes, one that has impressed thousands of guests that have visited the shores of Dhofar and were fortunate to make a stop over at the property where he currently serves as Sous Chef.


If you’re looking for a different way to cook your lamb, you most definitely would love to give this Lamb Chop with Muhamara a try — something to surprise your family with over the weekend.


INGREDIENTS


Lamb Chop


Recipe Marination


1/4 tsp Coriander


Juice of 1 lemon


½ tsp White Vinegar


Grated Onion, 1 cloves of Garlic and Tomato


1 tbs Olive Oil


Salt and Pepper to taste


Muhamara Recipe


1 pc Carrot


2 pcs Red Capsicum


1 clove garlic


1 pc Tomato


1 tsp Cumin Powder


Salt to taste


1 tsp Tahina


2 tsp Pomegranate Sauce


1/4 tsp Oil Sunflower


1/2 tsp Red Chili


To prepare the Lambchop


Mix salt, pepper, coriander, lemon juice, white vinegar, olive oil and grated onion, garlic and a little bit of tomato. Marinate the Lambchop with all the spices, leave it for a few minutes and grill.


To prepare the Muhamara


Roast red capsicum, blend it along with carrot, Onion, Tomato, Cumin Powder, Salt, Tahina, Pomegranate Sauce, Sunflower Oil, and Red Chili.


About the Chef


Chef Mahmoud Mohamed


Sou Chef, Fanar Hotel and Residence


Chef Mahmoud Mohamed, is Sous Chef in charge of Al Souk Restaurant at Fanar Hotel and Residence, Salalah, Oman. Chef Mahmoud started his career 20 years ago in Egypt as a commis chef. He grew in his career from working in different properties in Egypt, until in 2012 he got an opportunity to work at Fanar Hotel and Residence. That was his first time working abroad, and his position back then was as Chef de Partie. With more than nine years of experience with the company and his deep passion for cooking and guest satisfaction, he got promoted to Sous Chef. His speciality is Arabic and French Cuisine. For him, to see people happy with his food is everything. When not cooking he likes to ride a horse.


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