“In the sight of Allah, the best food is a food shared by many.” – Mohammed
Today, June 8, is the Feast of the Magi: Saint Mohammed (570-632 e.v.). Born in Mecca, Mohammed (also known as Muhammad, Mahomet or Mahmud) was an “Arabic religious reformer, and founder of the Abrahamic Religion known as Islam. Crowley considered him to be a Magus of A:. A:., whose Word was LA ALLAH or LA AL, “No God” and his fundamental doctrine was that God is One. See Chapter 74 of Liber Aleph, Part III of The Heart of the Master, and Chapter 7 of The Book of Lies. Crowley’s version of Mohammed’s Word as Magus is taken from the Kalimah, the first clause of the Muslim Profession of Faith, the Shahadah. which is: La ilaha ill’ Allah, wa Muhammad rasul Allah, ‘There is no God, but God, and Mohammed is the Messenger of God.’”[1] In honor of his feast, we present this delicious dish from Mecca, courtesy of Awesome Cuisine.
Maas Ke Sooley (Barbecued Spicy Lamb)
Ingredients
- 1 kg lamb, boneless pieces
- Ghee to taste
For the 1st Marinade
- 1 tbs basil, dried and crushed
- ½ cup raw papaya, ground to a paste
- 1 tbs garlic paste
- 3 tsp red chili powder
- Salt to taste
- 1 cup ghee
- 1 medium onions, peeled and slices
- 12 cloves garlic, chopped
For the 2nd Marinade
- 1 piece ginger, about ½”
- 1 tbs basil, crushed
- 2 tbs kachri powder
- ½ cloves, ground
- 2 tsp black cardamom, ground
- 2 tsp nutmeg, ground
- 1 ½ cup plain yogurt
For the Soola Masala
- 1 tsp mango powder
- ½ black rock salt powder
- ½ tsp black pepper
- ½ tsp green cardamoms
- ¼ tsp nutmeg, ground
Wash the lamb pieces and pat dry.
For the first marinade, mix all the ingredients and evenly rub the mixture on the pieces.
Set aside for 2 hours.
Heat the ghee in a kadai and deep fry the onions and garlic separately over medium heat, until golden brown.
Drain the excess oil on absorbent paper and keep aside.
For the second marinade, blend together the ingredients for the 2nd marinade except yogurt.
Add 2 tbs of water to make into a smooth paste.
Remove to a bowl, add the yogurt, and whisk well.
Evenly rub the pieces with the 2nd marinade and set aside for 72 hours.
Skewer the pieces and roast for 12-15 minutes.
Baste it with the ghee and roast again for 12 to 15 minutes or until the pieces are tender.
Smoke for 2 minutes with cloves and ghee.
Arrange on a platter, sprinkle soola masala.
Serve hot.
[1] Apiryon, Tau. “Mohammed.” The Invisible Basilica. 1995. (accessed May 30, 2015).
