Ottoman style lamb with dried fruits recipe

Ottoman Style Lamb with Dried Fruits recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Ottoman style lamb with dried fruits recipe is a delightful fusion of flavors that combines tender chunks of lamb with a medley of dried fruits. The succulent lamb is slow-cooked to perfection, allowing the rich spices to infuse into every bite. The addition of dried fruits like apricots and prunes adds a natural sweetness and a burst of tangy flavor. This dish is a perfect balance of savory and sweet, making it a crowd-pleasing option for any special occasion or weeknight dinner.

Keywords: Ottoman style lamb, dried fruits, recipe, fusion flavors, slow-cooked.

Ottoman style lamb with dried fruits recipe details

Ottoman style lamb with dried fruits recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

600 g	shoulder of lamb, trimmed of excess fat
2 medium	onions, grated
60 g	butter
100 g	prunes, de-stoned
100 g	dried apricots
3 tsp	brown sugar
2 stick(s)	cinnamon
¼ tsp	cardamom, optional
1 tsp	salt

Instructions

Cut the lamb into 2cm cubes. Place in a large pan, just covered with water, and bring to the boil. Reduce the heat and simmer for a few minutes, removing the scum that rises to the top of the liquid. Remove the meat from the pan and reserve the stock.

Strain the onion juice from the onion pulp and put the meat and the onion juice in a bowl. mix well and leave to marinade for 15 minutes.

Heat the butter in a large pan and brown the meat. Add the remainder of the onion juice and the onion pulp and continue to cook until the onion browns. Add the prunes and apricots and cook for a further 5 minutes. Add the reserved stock, sugar, salt, cinnamon sticks and cardamom (optional).

Cover and cook over a low heat until the meat is tender and the juices have evaporated, about 45 minutes.

Serve with rice.

This dish is intended to be served when nearly all the juice has evaporated. Chestnuts, dates or quince can be used as an alternative to or in combination with prunes and apricots.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a