Lamb with figs
2 servings
40 minutes
Lamb with figs is a refined dish of Arabic cuisine that combines the tenderness of meat with the fruity sweetness of figs. This recipe is rooted in traditional Eastern culinary techniques where meat is carefully cooked to retain its juiciness and acquire subtle spicy notes from coriander. Fig jam infused with lavender aroma and a hint of lemon adds a unique balance of flavors to the dish—rich, sweet-spicy, with a light citrus freshness. It pairs perfectly with soft bread or Eastern flatbreads and makes an excellent option for a festive dinner. The dish is not only delicious but also rich in nutrients since figs are packed with vitamins and lamb is a source of protein and iron. Each serving evokes the warm atmosphere of Eastern traditions and culinary mastery.
1
Wash the figs, cut into 2 or 4 pieces.
- Fig: 500 g
2
Squeeze juice from the lemon.
- Lemon: 1 piece
3
Place the figs in a pot, add sugar, lemon juice, and lavender, cover the pot with a lid, and set it on low heat. The figs will cook in their own juice, which remains in the pot and does not evaporate. When the figs become soft, remove the pot from the heat and let it cool covered.
- Fig: 500 g
- Brown sugar: 3 tablespoons
- Lemon: 1 piece
- Lavender flowers: 0.5 teaspoon
4
Wash the lamb, dry it, and season with ground coriander. Cover the skillet with a lid and place it on the stove over medium heat.
- Lamb: 400 g
- Ground coriander: 0.5 teaspoon
5
Place the meat on a dry skillet, pressing it to the bottom. Sear for 3 minutes on one side, then flip and cook for 2 minutes on the other side.
- Lamb: 400 g
6
Then cover the pan with a lid, reduce the heat to low, and cook for 10 minutes. After that, remove from heat and let it sit covered for 5 minutes. Cooking time depends on the size of the piece and the desired doneness.
- Lamb: 400 g
7
Serve meat with fig jam.
- Fig: 500 g
8
Enjoy your meal!
