Resta di Como with a Qatari Twist

Ingredients

In this Qatari adaptation of Resta di Como, we incorporate Qatari spices such as cumin, coriander, and turmeric to infuse the lamb with a rich and aromatic flavor. Additionally, we garnish the dish with dates and drizzle it with pomegranate molasses sauce to add a touch of Qatari sweetness. The use of saffron, rose water, and cardamom further enhances the dish's flavor profile, creating a unique fusion of Italian and Qatari cuisines. We alse have the original recipe for Resta di Como, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons Qatari spice blend (cumin, coriander, turmeric) 2 tablespoons Qatari spice blend (cumin, coriander, turmeric)
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons rose water 2 tablespoons rose water
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (200g) dates, pitted and chopped 1 cup (200g) dates, pitted and chopped
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lamb cubes, Qatari spice blend, saffron threads, rose water, and ground cardamom. Mix well to ensure the lamb is evenly coated with the spices. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the marinated lamb cubes to the pot and cook until browned on all sides.
4. 4.
   Pour enough water into the pot to cover the lamb. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the lamb is tender and easily falls apart.
5. 5.
   In a separate small saucepan, heat the pomegranate molasses over low heat until warmed through.
6. 6.
   Serve the Qatari-inspired Resta di Como hot, garnished with chopped dates and drizzled with the pomegranate molasses sauce.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the marinade.
• Pomegranate molasses — If you can't find pomegranate molasses, you can substitute it with a mixture of equal parts pomegranate juice and honey, reduced over low heat until thickened.

Tips & Tricks

• For an extra burst of flavor, add a handful of chopped fresh mint leaves to the dish just before serving.
• If you prefer a spicier version, you can add a pinch of chili powder or cayenne pepper to the Qatari spice blend.
• Serve the Qatari-inspired Resta di Como with warm Arabic bread or fragrant basmati rice to soak up the delicious sauce.

Serving advice

Serve the Qatari-inspired Resta di Como hot, accompanied by Arabic bread or basmati rice. Garnish with fresh mint leaves for an added touch of freshness.

Presentation advice

Arrange the tender lamb cubes on a large serving platter, drizzle the pomegranate molasses sauce over the top, and sprinkle with chopped dates. Garnish with fresh mint leaves for a pop of color.