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Tell-a-FriendArabian Stewed Lamb

Posted in Lamb and Mutton Recipes  
Arabian Stewed Lamb 

Arabian Stewed Lamb is an adaptation of a classic Arabian dish. The lamb is stewed with prunes and flavoured with cinnamon and turmeric. It is easy to make and unusual.

Prep Time:
Cook Time:
Total Time:
Serves: 4
  • 30 ml cooking oil

  • 1 kg lamb leg OR lamb shoulder, boned and cut into 40 mm cubes

  • 1 large onion, sliced

  • 1 clove garlic, crushed

  • 5 ml turmeric

  • 5 cm stick cinnamon

  • 5 ml salt

  • freshly ground black pepper

  • 15 ml flour

  • 375 ml beef stock

  • 15 ml brown sugar

  • 16 prunes, stoned and soaked in water for 2 hours

  1. Heat the oil in a large saucepan over moderate heat

  2. Add the lamb cubes and sauté, stirring occasionally, until the cubes are brown on all sides

  3. Using a slotted spoon, remove the pieces of lamb and set aside on a plate

  4. Add the onion to the pan and fry until it is golden brown, stirring occasionally

  5. Add the garlic, turmeric, cinnamon, salt and 7 grindings of pepper

  6. Stir and sauté for 5 minutes

  7. Add the flour, stir and cook for a few seconds before gradually adding the stock

  8. Raise the heat and continue stirring until the mixture comes to the boil

  9. Return the meat to the pan, lower the heat and simmer for 40 minutes or until the lamb is tender

  10. Ten minutes before the lamb is cooked, add the sugar and the prunes

  11. Serve hot with rice.

Category: Entrée

Cuisine: Arabian

Sub-Category: Lamb

Total Views: 1642

Word Count: 506

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