Ottoman style lamb with dried fruits recipe
Ottoman Style Lamb with Dried Fruits recipe
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|600 g||shoulder of lamb, trimmed of excess fat|
|2 medium||onions, grated|
|100 g||prunes, de-stoned|
|100 g||dried apricots|
|3 tsp||brown sugar|
|¼ tsp||cardamom, optional|
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.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Ottoman style lamb with dried fruits recipe
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