Lamb with prunes and persimmon
6 servings
600 minutes
Lamb with prunes and persimmons is an exquisite dish of Arabic cuisine that combines rich spicy aromas and deep flavor nuances. The origins of this recipe trace back to the traditions of Eastern countries, where lamb cooked with fruits and spices symbolizes hospitality and richness of taste. The long braising of lamb in port wine and broth makes the meat incredibly tender, absorbing the aroma of rosemary, star anise, and cinnamon. Prunes add a sweet tartness perfectly complemented by caramelized persimmons roasted over coals. This dish pairs wonderfully with delicate Eastern side dishes, and its rich flavor makes it an ideal choice for festive dinners and family celebrations.
1
Carefully trim the tail fat from the lamb.
- Lamb loin: 1 piece
- Lamb trotters (feet): 1 piece
2
Prepare a brine with 10 g of sea salt per liter of water and soak the lamb for 24 hours.
3
Chop onions, carrots, tomatoes, garlic, and celery, and sauté them in a very large pot with a thick bottom in lamb fat.
- Shallot: 1 kg
- Carrot: 1 kg
- Tomatoes: 5 piece
- Garlic: 1 head
- Celery stalk: 700 g
- Coarse sea salt: 20 g
4
Remove the lamb from the solution, dry it, and fry it with vegetables on all sides, seasoning with salt and pepper.
- Lamb loin: 1 piece
- Lamb trotters (feet): 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Pour in the port wine and reduce almost completely, then add broth (cover the meat completely). Bring to a boil, add rosemary, and simmer at no more than 80 degrees for at least 4 hours.
- Port wine: 500 ml
- Chicken broth: 10 l
- Rosemary: 1 bunch
6
Add cinnamon, star anise, and pre-brewed prunes with boiling water 15 minutes before the end.
- Cinnamon: 1 piece
- Star anise: 3 pieces
- Prunes: 700 g
7
Chop the chili coarsely, place it in oil, and let it steep for 15 minutes.
- Chili pepper: 1 piece
- Olive oil: 200 ml
8
Slice the dates into 1-1.5 cm thick rounds, brush with infused oil, sprinkle with sea salt, and grill over coals (or on a grill). Serve alongside lamb.
- Persimmon: 1 kg
- Olive oil: 200 ml
- Coarse sea salt: 20 g
