Sephardic Lamb
4 servings
150 minutes
Sephardic lamb is a fragrant and rich dish that reflects the rich traditions of Jewish cuisine. It combines tender meat, spices, and sweet dried fruits, giving it a deep flavor and pleasant spiciness. Sephardic Jews living in the Mediterranean refined this dish for centuries by adding local spices and ingredients. Lamb infused with saffron, cinnamon, and cumin takes on a subtle Eastern character, while prunes, apricots, and dates add natural sweetness that balances the spicy sharpness. This is not just a treat but a gastronomic journey that can transport you to ancient Jewish quarters where the aromas of spices blend with history. The dish pairs perfectly with stewed dried fruits and fresh cilantro, filling the meal with warmth and comfort.
1
Chop two small onions and sauté in a deep pot with sunflower oil until lightly browned. Add cinnamon, cumin, cayenne pepper, saffron, and grate nutmeg.
- Onion: 2 heads
- Sunflower oil: 1 tablespoon
- Ground cinnamon: 1 teaspoon
- Cumin (zira): 0.5 teaspoon
- Ground cayenne pepper: 0.5 teaspoon
- Saffron: 0.5 teaspoon
- Nutmeg: 0.3 piece
2
Grate or finely chop the ginger, slice the garlic thinly, and put everything in a pot. Stir and keep on the heat until it turns into something resembling a spicy porridge.
- Ginger: 0.3 piece
- Garlic: 4 cloves
3
Clean the lamb shoulder from fat and other parts, rub with salt, and place in a pot. Let it brown slightly, turning it from side to side. Add water to cover the onion a bit, cover with a lid, and leave for one and a half hours, occasionally turning the meat.
- Shoulder of lamb: 1 piece
- Salt: to taste
4
After an hour and a half or a little later (the lamb should be tender), place prunes, dried apricots, and dates in the pot. Pour in a little water and wait another half hour.
- Prunes: 80 g
- Dried apricots: 80 g
- Dates: 80 g
5
Serve garnished with finely chopped cilantro, using stewed dried fruits as a side.
- Coriander: to taste