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Braised Lamb with Prunes

Braised Lamb with Prunes

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Main Dishes | Arabian cuisine

⏳ Time

3 hours

🥕 Ingredients

14

🍽️ Servings

6

Description

A traditional dish from Arab cuisine that features a very unique and delicious combination of sweet dried fruits, aromatic spices, and red meat. It is best served with couscous, mashed potatoes, or rice.

Ingredients

  • Lamb - 2 lbs
  • Vegetable Oil - 1 fl oz
  • Onion - 1 head
  • Garlic - 6 cloves
  • Dry White Wine - 4 fl oz
  • Prunes - 3.5 oz
  • Cinnamon - 1 piece
  • Ground clove - ¼ spoons
  • Grated Ginger Root - ½ spoons
  • Almond - 1.8 oz
  • Couscous - to taste
  • Parsley - to taste
  • Salt - to taste
  • Ground Black Pepper - to taste

Step by Step guide

Step 1 Image

Step 1

Prepare the necessary ingredients.

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Step 2

Cut the lamb into large chunks.

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Step 3

Heat oil in a heavy-bottomed pot or Dutch oven.

Step 4 Image

Step 4

Sear the meat until golden brown. It's better to do this in batches, otherwise, the crust may not form properly. Transfer the meat to a clean dish.

Step 5 Image

Step 5

In the same pot, sauté the sliced onion until golden brown.

Step 6 Image

Step 6

Then pour in the wine and let it simmer for a couple of minutes, after which return the meat.

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Step 7

Add prunes, whole garlic cloves, a cup of hot water, cloves, cinnamon, ginger, salt, and pepper. Stir, cover with a lid, and simmer on low heat for 2 to 2.5 hours.

Step 8 Image

Step 8

While the meat is simmering, pour hot water over the almonds, let them sit for 5 minutes, then peel off the skins and dry them well.

Step 9 Image

Step 9

Toast the almonds in a dry skillet until golden brown, stirring constantly.

Step 10 Image

Step 10

Serve the braised lamb with couscous, topped with toasted almonds and chopped parsley.

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