Pause
Watch Video
Prepare with Step by Step Video

SHARHAT MTAFFAYA RECIPE

SHARHAT MTAFFAYA RECIPE (LC14286) - Sharhat Mtaffaya is lamb and mushroom cooked to make a thick sauce that is usually served with pita bread.


Prep Time : 10
Cooking Time : 30
Resting Time : 40 Min

Recipe Recommendations
Green Lamb chops recipe (#LC14050):Our succulent Green chops are grilled till just right, slathered with a mariande of coriander, mint and green chillies to make a dish fit for the kings. Learn how to grill this mutton preparation with Look and Cook now.
CHICKEN AND LEEKS VOL AU VENT RECIPE (#LC14099): Chicken leeks vol au vent recipe is a little puff pastry cases that are filled with chicken and leeks. The filling can be made with mushrooms and leeks as well which will be called mushroom and leeks vol au vent. A delicious canape that you should try! Garnish it with dry parsely and dill.
Tandoori Chicken (#LC14013): Tandoori chicken is a grilled chicken marinated with yogurt, lemon juices and plenty of spices in the oven. Traditionally this marinated chicken is made in a 'Tandoor' - a type of cylindrical clay oven, thus got the name Tandoori chicken.
Hyderabadi Chicken Biriyani (#LC14056): It is a flavourful Indian rice recipe cooked with chicken and spices in one pot.

Ingredient

White mushrooms

250 grams

Lamb Breast

1 kilograms

Olive oil

150 milliliter

Garlic

50 grams

Finely chopped

White pepper ground

30 grams

Salt

to taste

Vinegar

25 milliliter

Cumin powder

10 grams

Coriander powder

5 grams

Nutmeg ground

3 grams

All Purpose flour

50 grams

Water

As required

Fresh Coriander

for garnish


How to make SHARHAT MTAFFAYA RECIPE recipe

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Cut the mushroom into slices.

3. Cut the lamb into small cubes & keep aside.

4. Take a large mixing bowl, add together olive oil, garlic, lamb, salt & white pepper powder.

5. Mix them well until all the ingredients are combined well.

6. In a flat bottomed pan, add the marinated lamb & fry it until it turns pale color.

7. Add vinegar, cumin powder, white pepper, coriander powder, salt. Mix them well.

8. Add nutmeg powder & mushroom. Simmer for 10 - 15 minutes or until it is cooked.

9. Add flour & water. Mix well

10. Bring to boil then cook for another 5 minutes or until the sauce become little thick.

11. Garnish with finely chopped coriander leaves & serve it immediately with Arabic bread.


Equipment

Bowl - Small

Chopping Board

Flat Bottomed Pan with Lid

Knife

Mixing Bowl

Spatula -Rubber


Cuisines

Middle Eastern Recipes