How to Make Laham Nashif (Dry Meat Curry) – A Traditional Emirati Delight

 

---

Introduction to Laham Nashif (Dry Meat Curry)

Laham Nashif, also known as dry meat curry, is a beloved Emirati dish that’s full of bold spices and deep flavours. “Laham” means meat in Arabic, and “nashif” means dry – together, they describe a curry-style dish made with lamb or beef, cooked with onions, garlic, tomatoes, and aromatic spices until the sauce thickens and clings to the meat. It’s typically served with rice or traditional flatbread like khubz or regag.

In this blog post, we’ll guide you step-by-step on how to make Laham Nashif at home using everyday ingredients, all written in British English. This recipe captures the essence of Emirati cuisine, with a special focus on flavour, authenticity, and ease of preparation.

---

Ingredients for Laham Nashif

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 1–1.5 hours

Main Ingredients:

500g lamb or beef (preferably boneless, cut into small chunks)

2 medium onions, finely chopped

3 cloves of garlic, minced

2 medium tomatoes, chopped

1 tbsp tomato paste

2 tbsp vegetable oil or ghee

1 cup water (adjust as needed)

Spices:

1 tsp turmeric powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp black pepper

½ tsp red chilli powder (adjust to taste)

Salt to taste

1 cinnamon stick

2 dried black limes (loomi), lightly cracked (optional but traditional)

---

Step-by-Step Instructions

Step 1: Prepare the Meat and Base

Begin by heating the oil or ghee in a heavy-bottomed pot over medium heat. Once hot, add the chopped onions and sauté until golden brown. This step is key to building the depth of flavour.

Step 2: Add Garlic and Spices

Add the minced garlic and stir for 30 seconds until fragrant. Now, add all your ground spices—turmeric, cumin, coriander, chilli powder, and black pepper—along with the cinnamon stick and dried limes (if using). Cook the spices for 1–2 minutes to release their aroma.

Step 3: Brown the Meat

Add the meat pieces to the pot, season with salt, and stir well so the meat is coated in the spice and onion mixture. Sear the meat for 5–7 minutes until it’s browned on all sides.

Step 4: Simmer with Tomato and Water

Add the chopped tomatoes and tomato paste. Stir well, allowing the tomato to break down slightly. Add water just enough to cover the meat. Cover with a lid and simmer on low heat for 1 hour, or until the meat is tender and the liquid has mostly evaporated.

Step 5: Reduce and Thicken

Once the meat is tender, remove the lid and allow the curry to simmer uncovered for another 10–15 minutes. Stir occasionally to avoid sticking. You’re aiming for a thick, clinging sauce with little to no visible liquid – that’s the “nashif” or dry aspect of the dish.

---

Serving Suggestions

Laham Nashif is best enjoyed hot, served alongside:

Steamed basmati rice

Emirati khubz or regag (thin crisp bread)

Cucumber yoghurt salad or fresh mint leaves

For a more traditional touch, offer dates or pickled vegetables on the side.

---

Storage Tips

Laham Nashif can be stored in the fridge for up to 3 days. The flavours deepen overnight, making leftovers even tastier. It can also be frozen for up to one month – reheat gently to preserve texture.

---

To help this recipe rank better in search engines, here are some related SEO keywords included:

How to make Laham Nashif

Traditional Emirati meat curry

Dry meat curry recipe

Laham Nashif recipe UK

Emirati lamb curry

Authentic Arabic meat dish

---

Final Thoughts

Laham Nashif is more than just a curry – it’s a culinary symbol of Emirati hospitality, comfort, and tradition. Its simplicity in ingredients and depth of flavour make it a must-try for any home cook interested in Middle Eastern or Gulf cuisine.

Try making this authentic dry meat curry at home, and bring the taste of the UAE straight to your kitchen – no passport required!

---

Have you tried this recipe?

Share your experience or tag us on social media using #LahamNashif and let us know how your dry meat curry turned out!

--- write ✍️ by foodie Parmod.