Braised lamb with dried fruits

Prep 0 h : 0 m
Cook 0 h : 0 m


  • 2 tbsp extra-virgin olive oil

    2 tbsp ghee

    2 medium-sized onions, sliced

    6 cloves garlic, chopped

    800g leg of lamb, cut into 2-inch pieces

    2 tsp cumin powder

    1 small bunch coriander, chopped

    1 small bunch flat leaf parlsey, chopped

    1 tbsp ginger powder

    1 tsp turmeric powder

    1 tbsp black pepper corns

    3 bay leaves

    A pinch of saffron

    Salt, to taste

    1 litre water

    1 tsp almond flakes, for garnishing

    1/2 tsp white sesame seeds, for garnishing

    Dry fruit mixture

    10 dry apricots

    10 dry prunes

    3 tbsp raisins

    1 cup sugar

    1 tbsp cinnamon powder

    500ml water


  • Heat a heavy-bottom cooking pan, add olive oil and ghee. Add onion and saute until slightly cooked. Add garlic, stir and then add lamb. Saute until lamb becomes pale in colour and begins to brown.

    Add all the spices, saffron and salt. Mix well and then add water. Bring it to the boil, then cover and let it simmer until lamb is well done, about 1 hour.

    Meanwhile to prepare the dry fruit mixture, heat water in a large saucepan. Add sugar and cinnamon powder. Stir until sugaris completely dissolved. Add all the dry fruits and take it off the heat. Cover and allow it to soak until the dry fruits are soft and absorb the syrup.

    When ready to serve, sieve the dry fruit mixture. Remove the lamb on a platter and top it with the sieved dry fruits. Garnish with almond flakes and sesame seeds.