Arab-Style Lamb

Ingredients

Tick what you already have

• 1.2 kg boneless lamb, cut into chunks (1 small 1.5 kg leg of weaned lamb, or 2 small legs of suckling lamb)
• 150 ml extra virgin olive oil (a little more than half a glass)
• ½ large onion or 1 medium onion
• 2 medium carrots or 3 large ones (160 g)
• 12 pitted prunes (95–100 g)
• A handful of raisins (60 g)
• A handful of pine nuts (50 g)
• A handful of shelled pistachios (40 g)
• 2 small garlic cloves or 1 large one
• ¾ glass white wine (about 190 ml)
• 1 teaspoon turmeric
• 1 teaspoon flour
• 2 glasses water (500 ml)
• Salt and ground pepper

Method

Tap each step when you've finished it · 0/5

1. 1Prepare the lamb. Trim any excess fat or skin with kitchen scissors, season with salt and pepper and set aside.
2. 2Gently fry. Heat the oil in a shallow casserole and gently fry the chopped onion over medium heat. Meanwhile, peel and dice the carrots. When the onion is golden, add the lamb and carrots. Once the meat has changed colour, add the prunes, raisins, pistachios and pine nuts.
3. 3Add the garlic mixture. Crush the garlic with a pinch of salt in a mortar, then mix in the turmeric and wine and pour into the pot. Let it bubble until the alcohol has cooked off and only the oil is left.
4. 4Simmer. Add the teaspoon of flour and toast it briefly, stirring quickly, then add the two glasses of water. Simmer gently for an hour, stirring often. If needed, add another half glass of water (125 ml).
5. 5Check the meat. Teresa checks the meat with a metal skewer: if it slides in very easily, it's ready.