Ramadan 2023: Laham Nashif Recipe, An Iftar Favourite

As the sun sets and the day comes to an end, Muslims around the world break their fast with a meal known as Iftar. It is a time of communal gathering and celebration after a long day of fasting. The dishes served during Iftar are special and hold great significance. They are often rich in flavour and nutrition to replenish the body and provide sustenance for the upcoming fast.

One such dish that embodies the spirit of Iftar is Laham Nashif, a succulent lamb (or mutton) and vegetable stew originating from the Middle East. This hearty and flavorful dish is perfect for breaking the fast, as it combines protein, vegetables, and complex carbohydrates in a delicious and nutritious way.

Laham Nashif is typically served with rice or bread to soak up the flavorful juices. It is a dish that can be customised to your liking, with the addition of your favourite vegetables or spices. The dish is not only delicious, but it is also a perfect way to nourish your body after a long day of fasting.

Video Credits: Jenny Balido/YouTube

Ingredients:

  • 1 lb mutton, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 cup chicken stock
  • 2 carrots, peeled and sliced
  • 1 zucchini, sliced
  • 1 eggplant, diced
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)

Method:

  • Heat the olive oil in a large pot over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
  • Add the onion and garlic to the pot and cook for 2-3 minutes until softened.
  • Add the cumin, coriander, cinnamon, and cayenne pepper and cook for 1-2 minutes until fragrant.
  • Pour in the can of diced tomatoes and chicken stock. Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
  • Add the sliced carrots, zucchini, and diced eggplant to the pot and stir to combine.
  • Cover the pot and continue to simmer for another 30-40 minutes until the vegetables are tender and the lamb is cooked through.
  • Serve the laham nashif hot with rice or bread, and garnish with chopped cilantro, if desired.