½ tbsp Bezar (Emirati mixed spices, available at Deira spice market and some supermarkets)
10 g black pepper powder
¼ tsp ground cardamom
3 whole cloves
1 ½ tsp corn oil
½ kg deboned lean lamb
½ bunch fresh coriander
1 ½ fresh tomatoes
100g sliced onion
small amount water
Salt to taste
1 tsp tomato paste
½ tsp ground turmeric
Boil the meat in a medium pot until tender. This should take approximately 45 minutes. Drain and set aside.
Fry the onions in a little oil until brown, add cloves, bezar, turmeric, cardamom, coriander, tomato and tomato paste, and combine with the boiled meat.
Continue frying and stirring until all the liquid has been absorbed; if it is not done well enough once the water is gone, add a little more water and continue to stir.
Add the black pepper and salt to taste as the mixture cooks, until the gravy becomes almost dry.
Serve in a ceramic bowl with Arabic bread on the side.