Sephardic Lamb

Main Dishes | Jewish cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

In addition to apricots, prunes, and dates, you can add tomatoes and figs.

Ingredients

Lamb Shoulder - 1 piece
Onion - 2 heads
Safflower Oil - 1 tablespoon
Black Cumin (Cumin) - ½ spoons
Cayenne Pepper - ½ spoons
Ground Cinnamon - 1 tablespoon
Saffron - ½ spoons
Garlic - 4 cloves
Ginger - ¼ pieces
Nutmeg - ¼ pieces
Prunes - 2.8 oz
Dried Apricots - 2.8 oz
Dates - 2.8 oz
Cilantro - to taste
Salt - to taste

Step by Step guide

Step 1

Chop two small onions and sauté them in a deep pot with sunflower oil until lightly golden. Add cinnamon, cumin, cayenne pepper, saffron, and grate in some nutmeg.

Step 2

Grate the ginger or finely chop it, slice the garlic thinly, and place everything in a pot. Stir and cook for a bit until it turns into something resembling a spicy paste.

Step 3

Clean the lamb shoulder of excess fat and other bits, rub it with salt, and place it in a pot. Allow it to sear slightly until it forms a light crust, turning it from side to side. Add enough water to just cover the onions, cover with a lid, and let it cook for an hour and a half, turning the meat occasionally.

Step 4

After an hour and a half or a little longer (the lamb should be tender), add the prunes, apricots, and dates to the pot. Pour in a little water and let it cook for another half hour.