Sephardic Lamb
Main Dishes • Jewish
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 5 oz
- Dried Apricots 5 oz
- Dates 5 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.
Step 5
Serve garnished with finely chopped cilantro, alongside a side of stewed dried fruits.
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