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Beef Tenderloin with Braised Chickpeas

Beef Tenderloin with Braised Chickpeas Recipe.

Beef Tenderloin with Braised Chickpeas

500g beef tenderloin

Marinade
1 tbsp Emirati spice (see recipe below)
1 tsp ground cardamom
1 tsp turmeric powder
½ tsp Emirati ghee (see recipe below)
Salt, to taste

Combine marinade ingredients. Place meat in the marinade and place in an airtight container. Refrigerate overnight. Place in a slow cooker for an hour on medium heat. Remove and grill meat on a hot grill as desired. Serve with Braised Chickpeas.

Braised Chickpeas
2 onions, cut into medium-sized cubes
2 to 3 loumi (dried lime), peeled
250-500g chickpeas, boiled
½ tsp of cinnamon powder
½ tsp of turmeric powder
½ tsp of black pepper powder
1/4 tsp of cardamom powder

½ cup raisins, soaked
250g potatoes, half-boiled then fried
1 to 2 tbsp of tomato paste (optional)
1/8 cup of water
3 eggs, boiled

Add ghee or oil to a pot and fry the onions. Add loumi to onions, then add to this boiled chickpeas and spices and mix well. Add raisins, potatoes, tomato paste and water to the mixture and leave to cook on low heat for 3 minutes. Pour stuffing onto a big plate to cool, add eggs.

To coat meat
1 cup Indian figs, soaked
3 peeled loumi (dried lime)
1 tbsp turmeric
1 tsp cardamom powder
2 tsp Emirati spices
4 tbsp of ghee
1/4 cup of water
Saffron water and rose water, to pour over meat before serving
Mix spices with loumi and Indian figs.

Emirati Spices 

Yields 1 to 1½ kg of Emirati spices.
1 cup cumin seeds
1 cup dried coriander seeds
1 cup fenugreek seeds
1 cup fennel seeds
½ cup ground cinnamon
1/4 cup black pepper powder
1 cup turmeric powder

Dry roast spice seeds and then leave them to cool. Get rid of any burned seeds then grind the roasted spice seeds with a mortar and pestle or with an electric blender.
Add remaining spices – cinnamon, black pepper and turmeric – to the ground mixture.
Store in an airtight container.

Chef’s note: In the past a piece of sea salt was placed in the Emirati spice container to prevent the humidity in the air from spoiling the spices that were stored for a long period of time.

Emirati Ghee 
1kg fresh butter
1/4 cup cumin seeds and fennel seeds, mixed
½ tsp turmeric powder
1/4 small cup sifted flour
1 tsp salt

Melt butter on low heat and remove the white foam to avoid spoiling the ghee.
Roast spice seeds and leave them to cool. Grind with a mortar and pestle.
Add the ground spices to the ghee. Add turmeric, flour and salt. Leave mixture to boil for 5 minutes until the aroma of the spices fills the air.
Take the pot off the heat and leave it to cool. You will notice that the ground spices and the flour have settled at the bottom of the pot.
Separate the spices from the ghee. In cold weather, the top layer of ghee will freeze while the spices remain at the bottom, making it easy to separate them.
Store ghee in special metal containers called kraz, or in glass containers.

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