Lamb | Saveur

Magiritsa (Greek Easter Soup)

SAVEUR Editors — Mon, 18 Mar 2019 22:24:41 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Bowl by Jono Pandolfi

This rendition of magiritsa—the lamb soup eaten to break the fast of the Greek Orthodox Great Lent—uses lamb shanks and shoulder instead of the classic offal. The original dish was invented as a way to use up the heart, liver, lungs, and intestines that were removed from the lamb roasted for the Easter Sunday feast. Lettuce and rice lend a wonderful texture to the soup, while scallions and dill add brightness. A swirl of avgolemono (egg and lemon) sauce goes into the pot at the very end to give the soup even more body.

Featured in the March 1997 issue.

Makes: 6–8

Time: 3 hours 45 minutes

Ingredients

¼ cup extra-virgin olive oil, divided
2½ lb. lamb shanks, fat trimmed
2 medium carrots, peeled and halved
2 large onions, quartered
2 bunches scallions, finely chopped
1½ lb. boneless lamb shoulder, finely chopped
8 cups shredded romaine lettuce
½ cup long-grain rice
3 bunches dill, finely chopped
½ cup fresh lemon juice
4 large eggs
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the lamb shanks and cook, turning occasionally, until brown on all sides, about 12 minutes. Add the carrots, onions, and enough water to cover (about 16 cups). Bring to a boil, then turn the heat to medium and simmer, skimming occasionally, until the meat breaks apart easily when pierced with a fork, about 2½ hours. Strain the stock, discarding the vegetables but reserving the shanks. Pull the meat from the shanks and cut into small pieces (discard the bones). Return the stock and meat to the pot.
To a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the scallions and cook, stirring occasionally, until wilted, 3–5 minutes. Add the lamb shoulder and cook, stirring frequently, until browned, 5–7 minutes. Transfer to the pot. Add the lettuce, rice, and dill. Bring to a boil, then turn the heat to medium and simmer until the rice is tender, 30–45 minutes.
Just before serving, to a medium bowl, add the lemon juice and eggs and beat with a whisk until frothy. A little at a time, whisk in 2 cups of the hot broth to temper, then stir the egg mixture into the soup. Season to taste with salt and black pepper.

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Rogan Josh (Kashmiri Chile-Braised Lamb)

Ahdoo’s Hotel — Mon, 18 Mar 2019 22:38:40 +0000

Photo: Murray Hall • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio

Smoky Kashmiri chile powder and rich ghee are the foundations of this rogan josh recipe adapted from Ahdoo’s Hotel in Srinagar, Kashmir. Cooked for weddings and other auspicious occasions, the Kashmiri feast, or wazwan, can feature up to 36 dishes, often including these tender lamb shanks. The cooks who prepare the banquet are supervised by a master chef, or wouste waze, who is schooled in the art of this meat-centric meal.

Featured in “Perfect Union” by Betsy Andrews in the August/September 2014 issue.

Makes: 4

Time: 2 hours 15 minutes

Ingredients

1 Tbsp. plus 1½ tsp. Kashmiri chile powder
2 tsp. ground fennel
2 tsp. ground ginger
1 tsp. asafoetida
1 tsp. cumin seeds
8 green cardamom pods
2 mace blades, or 1 tsp. ground mace
1 cinnamon stick, halved
⅓ cup ghee
4 lamb shanks (about 3 lb.), halved crosswise (ask your butcher to do this)
Kosher salt
2 black cardamom pods, cracked with the heel of a knife or in a mortar and pestle
¼ tsp. crushed saffron threads
2 Tbsp. coarsely chopped cilantro leaves, for serving
Cooked white rice or naan, for serving (optional)

Instructions

In a small bowl, stir together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup of water to combine. Set aside. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder. Set aside.
To a large pot over medium-high heat, add the ghee. Generously season the lamb with salt. When the ghee is hot, working in batches, add the lamb and cook, turning once or twice, until browned, 5–7 minutes per batch. Transfer to a plate. Add the black cardamom and cook until fragrant, 1–2 minutes. Return the lamb to the pot with any juices.
Stir in the saffron, reserved Kashmiri chile mixture, and 8 cups of water and bring to a boil. Turn the heat to medium-low, cover, and cook, stirring occasionally, until the meat is slightly tender and just starting to pull away from the bone, about 55 minutes.
Stir in the reserved spice powder. Cover and continue cooking, stirring occasionally, until the meat breaks apart easily when pierced with a fork, 40–45 minutes more.
Garnish with the cilantro and serve with rice or naan if desired.

The post Rogan Josh (Kashmiri Chile-Braised Lamb) appeared first on Saveur.

Lamb-Stuffed Quince Dolmas

Barbara Ghazarian — Tue, 25 Nov 2025 18:50:30 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Armenians, like most peoples of the Middle East and Mediterranean, stuff all sorts of foods—peppers, squash, eggplant, grape leaves, and even fruits—with rice, meat, or a combination of the two. Author Barbara Ghazarian fills quince with spiced lamb, the traditional meat of the Armenian table, for a dish that’s tangy, sweet, and savory all at once. Prepare the dolmas a day or two ahead if desired; they reheat beautifully.

Quince season runs from late summer through autumn, so check with your local orchard or farmers market for harvest dates. Stored unwashed in a cool, dark place, the fruit will keep for up to three months. If you can’t find fresh quince nearby, you can order it online from Kalamala Persian Grocery, Melissa’s Produce, or Frog Hollow Farm.

Featured in “Why Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your Table” by Benjamin Kemper in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 5

Time: 1 hour 45 minutes

Ingredients

5 large quinces (about 10 oz. each)
¼ cup plus 1 tsp. fresh lemon juice, divided
2 Tbsp. olive oil
½ medium onion, finely chopped
12 oz. ground lamb
½ cup short- or medium-grain rice
1 tsp. kosher salt
¼ tsp. ground allspice
¼ tsp. freshly ground black pepper
One 14½-oz. can diced tomatoes
2 tsp. dried mint
2 garlic cloves, finely chopped
Plain yogurt, for serving

Instructions

Using a cloth, wipe off any fuzz on the quinces’ skin. Square off the quinces by cutting off the tops and bottoms (discard the bottoms). Transfer the tops to a small bowl, cover with water, and add 1 teaspoon of the lemon juice. Set aside.
In a large microwave-safe dish, place the quinces and enough water to cover the fruit halfway. Cover loosely with an inverted plate or bowl and microwave on high, flipping the fruit once halfway through, until the fruit is darkened and nearly tender, 12–18 minutes. Transfer the quinces to a plate and set aside until cool enough to handle.
Using a sturdy small knife and a spoon (or a melon baller), hollow out each quince, discarding the core and any fibrous bits and leaving a ½-inch rim of flesh. (Be careful not to tear the bottom or sides of the fruit.)
To a small skillet over medium heat, add the oil and onion and cook, stirring occasionally, until softened and golden brown, about 12 minutes. Scrape into a large bowl along with the lamb, rice, salt, allspice, black pepper, and ¼ cup of water. Use your hands to mix well. Loosely stuff each quince to the brim with the lamb mixture (don’t pack them too tightly or the fruit may burst as the rice in the stuffing cooks). Transfer the filled quinces to a heavy pot large enough to hold them in one layer but small enough to pack them close together.
In a medium bowl, stir together the tomatoes, mint, garlic, and remaining lemon juice, then pour the sauce over the quinces. Add enough water to just cover the fruit. Wedge the reserved quince tops between the fruits. Place a dinner plate bottom-side up over the quinces. Bring to a boil, then turn the heat to medium-low, cover, and simmer until the quinces are soft and the filling is fully cooked, about 45 minutes.
Set aside to cool slightly, then transfer to a platter, spooning some of the cooking liquid and a dollop of yogurt over each portion. Place the quince tops back onto each fruit and serve warm.

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Lamb Mafé

Bintou N’Daw — Tue, 21 Oct 2025 19:37:56 +0000

Photo: Murray Hall • Food Styling: Thu Buser

“This is the ultimate comfort food that I remember my mother feeding me on colder days,” says Bintou N’Daw, the Senegalese-born chef behind Charleston’s Bintü Atelier, of this West African peanut stew. “It’s sweet and tangy, and the okra makes the sauce so velvety and creamy without using flour to thicken, so it’s perfect for anyone sensitive to gluten.” It’s also super adaptable: You can swap out the lamb for chicken or beef, or go meatless with root vegetables or fried tofu.

Dawadawa, also known as iru or ogiri, is a fermented locust bean product that brings a deep umami and caramel-like chocolate undertone to soups and stews like this lamb mafé. It’s available as ground powder or whole beans at African grocery stores; N’Daw sources hers from Burlap & Barrel but notes that you can achieve a similar flavor with balsamic vinegar in a pinch. While N’Daw served this dish with Carolina Gold middlins, or broken rice, at the Charleston Wine + Food Festival, you can substitute any white rice with small to medium grains, such as jasmine.

Featured in “The Women Carrying the Torch of Gullah Geechee Cuisine” by Shane Mitchell.

Order the SAVEUR Selects Enameled Cast Iron Dutch Oven here.

Makes: 6

Time: 3 hours 29 minutes

Ingredients

3 lb. boneless leg of lamb, cut into 2-in. cubes
Kosher salt
¾ cup peanut oil, divided
1 Tbsp. finely chopped garlic
2 large onions, finely chopped
1 large green bell pepper, finely chopped
1 celery stalk, finely chopped
¼ leek or 5 scallions, finely chopped
1 cup tomato paste
1½ tsp. dried thyme
6 bay leaves
2 Tbsp. lemon juice mixed with 1 Tbsp. ground dawadawa (or ½ cup balsamic vinegar)
8 cups beef stock
3 large carrots
1 habanero, coarsely chopped or left whole for milder heat (optional)
¼ head green cabbage, cored
3 cups roasted peanuts (or 1½ lb. smooth or chunky unsweetened natural peanut butter)
8 oz. fresh or frozen okra (optional)
Steamed white rice, for serving

Instructions

Sprinkle the lamb with 1 tablespoon of salt. To a large heavy pot over medium-high heat, add ½ cup of the oil. When it’s hot and shimmering, add half of the lamb and cook, turning once, until golden brown all over, about 10 minutes total. Using a slotted spoon, transfer to a plate. Repeat with the remaining lamb; set aside. Reserve the oil in the pot.
To the pot, add the garlic, onions, bell pepper, celery, and leek and cook, stirring frequently, until the vegetables soften, about 10 minutes. Add the tomato paste, thyme, bay leaves, and remaining oil and cook, stirring occasionally, until the paste begins to stick to the bottom and darkens, 7–9 minutes. Add the lemon juice mixture, stirring to scrape up any browned bits, then add the beef stock and bring to a boil. Turn the heat to medium-low and simmer, uncovered, until reduced slightly, about 15 minutes. Add the carrots, habanero if desired, cabbage, and reserved lamb with any juices and season to taste with salt. Bring back to a simmer, cover, and cook, stirring occasionally, until the lamb is nearly tender, about 1 hour 30 minutes. Remove from the heat. Using a spider skimmer, transfer the carrots and cabbage to a bowl and keep warm.
To a food processor, add the peanuts with 1½ cups of the cooking liquid and process, adding more cooking liquid as needed, until creamy. Add the peanut cream to the pot (or if using the peanut butter, add it here). If using the okra, pulse in the food processor to small chunks, then add to the pot. Stir until the peanut cream melts into the sauce, about 1 minute. Bring to a simmer, cover, and cook until the lamb breaks apart easily when pierced with a fork, about 30 minutes. Remove from the heat and set aside until a red oil forms on top, about 30 minutes.
Serve the stew with rice and portions of the carrots and cabbage on the side or in the sauce.

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Lamb Birria Tatemada

Paola Briseño González — Tue, 17 Jun 2025 18:20:04 +0000

Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin

When writer and recipe developer Paola Briseño González first invited her now husband over for dinner, she knew she had to serve lamb birria. In Jalisco—where Briseño González is from and where birria originated—this style is called tatemada, from the Spanish tatemar, meaning “to char.” A thick adobo made from ancho, cascabel, and guajillo chiles is spread on the lamb and roasted until the meat is tender and a dark crust forms. Briseño González serves hers with a vibrant salad of radishes and mint leaves, and notes that the adobo can be made up to a week in advance and the birria up to three days ahead of serving.

Featured in “How a SAVEUR Article on Mexican Cooking Sparked the Ultimate Meet-Cute” by Javier Cabral and Paola Briseño González in the Spring/Summer 2025 issue. See more recipes and stories from Issue 204.

Makes: 2–4

Time: 4 hours

Ingredients

For the adobo:

4 dried guajillo chiles, stemmed and seeded
3 dried cascabel chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
⅓ cup apple cider vinegar
1 Tbsp. cumin seeds
1 Tbsp. dried oregano
10 black peppercorns
4 garlic cloves, peeled
2 cloves
1 small white onion, coarsely chopped
One 2-in. piece fresh ginger, coarsely chopped
Kosher salt

For the birria:

One 2½-lb. lamb shoulder roast, excess fat trimmed
Kosher salt
½ small red onion, thinly sliced
¼ cup cilantro leaves
1–2 Tbsp. fresh lime juice
2 Tbsp. mint leaves, thinly sliced
4 radishes, thinly sliced
Warm corn tortillas and lime wedges, for serving

Instructions

Make the adobo: On a comal or large cast iron skillet over medium heat, toast the guajillo, cascabel, and ancho chiles until fragrant and darkened in spots, about 90 seconds per side. Transfer to a blender along with the vinegar, cumin, oregano, peppercorns, garlic, cloves, white onion, ginger, and 2½ cups of water and purée. Season to taste with salt.
Make the birria: Position a rack in the center of the oven and preheat to 325°F. Season the lamb all over with salt, place it in a large heatproof pot, then pour over the adobo, turning the roast to coat on all sides. Cover and bake, checking halfway through and adding ¼ cup of water if the sauce looks dry, until the lamb flakes easily when pierced with a fork, 3–3½ hours. Uncover and continue baking until a dark crust forms on the meat, 20–30 minutes more. Set aside to rest.
In a medium bowl, toss together the red onion, cilantro, lime juice, mint, and radishes. Season to taste with salt. Pull the birria into pieces and serve hot alongside the radish salad, tortillas, and lime wedges.

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Bacheofe (Alsatian Meat and Vegetable Stew)

André Soltner — Mon, 18 Mar 2019 22:28:34 +0000

Todd Coleman

In the Alsatian meat and potato stew known as bacheofe, lamb, pork, leeks, and root vegetables are traditionally left to marinate in white wine overnight, then carried in a dish sealed with pastry to the baker’s in the morning. Stewing in its own flavors, the dish slowly cooks in the baker’s oven over the course of the day and is ready to take home in time for supper. This layered and deeply flavorful bacheofe recipe comes to us from the legendary French chef and author André Soltner. It’s an improvised meal of odds and ends that cooks for hours on low heat while you go about your business and emerges from the oven with enormous flavor.

Featured in “Deep Dish: Classic Alsatian Stew” by Sophie Brickman in the March 2013 issue.

Makes: 6

Time: 3 hours 44 minutes

Ingredients

1 lb. boneless beef chuck, trimmed and cut into 1½-in. pieces
1 lb. boneless lamb shoulder, trimmed and cut into 1½-in. pieces
1 lb. boneless pork shoulder, trimmed and cut into 1½-in. pieces
Kosher salt and freshly ground black pepper
3 cups dry white wine
¼ cup parsley leaves, finely chopped
2 tsp. juniper berries
5 garlic cloves, coarsely chopped
2 bay leaves
2 medium carrots, thinly sliced
2 small leeks, trimmed and thinly sliced
2 medium onions, thinly sliced
2 thyme sprigs
¼ cup duck or goose fat (optional)
3 lb. Yukon Gold potatoes, peeled and sliced
1 lb. thick-cut bacon
1 cup all-purpose flour, plus more for dusting

Instructions

To a large bowl, add the beef, lamb, and pork and season with salt and black pepper. Add the wine, parsley, juniper berries, garlic, bay leaves, carrots, leeks, onions, and thyme and toss together. Cover and refrigerate for at least 24 hours, or up to 2 days.
Position a rack in the lower third of the oven and preheat to 350°F. Rub a large heavy pot with duck fat if desired. Layer the potatoes and marinated meat and vegetables in the pot, seasoning between each layer with salt and black pepper, ending with a layer of potatoes. Pour in the remaining marinade and arrange the bacon on top, overlapping the slices slightly.
In a small bowl, stir together the flour and ¼ cup plus 1 tablespoon of water. Transfer to a floured surface and knead briefly. Roll the dough into a rope and transfer to the rim of the pot, pressing to adhere, and cover with the lid.
Bake for about 3½ hours. Using a paring knife, carefully break the seal and remove the lid to serve.

The post Bacheofe (Alsatian Meat and Vegetable Stew) appeared first on Saveur.

Khoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)

Farideh Sadeghin — Sat, 22 Feb 2025 04:23:08 +0000

Photo: Murray Hall • Food Styling: Thu Buser

A quintessential part of Iranian cuisine, khoresh, or stews, can be found both on everyday dinner tables and at parties and holidays. This lamb, prune, and spinach version, known as khoresh-e aloo esfenaj, is one of my favorites. It traditionally calls for golden sour prunes (aloo bukhara), which are popular in Middle Eastern cooking and provide a distinct, pleasantly tart flavor. California prunes make for an excellent sweeter—and easier to find—alternative. In order to still achieve the signature sourness that this khoresh is known for, finish the dish with a combination of fresh lemon and orange juice. While the stew needs little more than steamed basmati rice to complete the meal, you can also serve it with tahdig (the crispy, golden crust that forms at the bottom of the rice pot), sabzi khordan (a fresh herb platter), and sangak (flatbread).

Featured in “Why Prunes Deserve a Permanent Place in Your Pantry.”

Makes: 4

Time: 1 hour 45 minutes

Ingredients

6 Tbsp. vegetable oil, divided
2 lb. baby spinach
Kosher salt
1 lb. boneless lamb shoulder, cut into 1-in. pieces
2 large onions, thinly sliced
1 Tbsp. ground turmeric
12 oz. pitted California prunes (1½ cups)
¼ cup fresh lemon juice
2 Tbsp. fresh orange juice
Freshly ground black pepper
Steamed basmati rice, for serving

Instructions

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add half of the spinach and cook, stirring frequently, until wilted, about 2 minutes. Season to taste with salt. Continue cooking, stirring frequently, until most of the liquid has released, 2–3 minutes more. Transfer to a strainer over the sink to drain. Repeat with 2 tablespoons of the oil and the remaining spinach. When cool enough to handle, squeeze out as much of the liquid as possible, then coarsely chop the spinach. Set aside.
Season the lamb with salt and set aside. To the same pot over medium heat, add the remaining 2 tablespoons of oil. When it’s hot and shimmering, add the onions and cook, stirring frequently, until browned, 9–10 minutes. Add the lamb and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the turmeric and cook, stirring to coat the lamb and onions, until fragrant, about 2 minutes. Add 3 cups of water and bring to a boil. Turn the heat to medium-low, cover slightly, and simmer, stirring occasionally, until the liquid is reduced by half, about 45 minutes.
Stir in the prunes and reserved spinach, bring back to a simmer, and continue cooking, uncovered, until the meat breaks apart easily when pierced with a fork, about 30 minutes more. Remove from the heat and stir in the lemon and orange juices. Season to taste with salt and black pepper and serve with basmati rice.

The post Khoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew) appeared first on Saveur.

Stir-Fried Shacha Lamb Noodles

Jessie YuChen — Mon, 14 Oct 2024 17:41:18 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen

Stir-fried lamb noodles are a staple at Taiwan’s night markets and food stalls. This at-home version relies on shacha (also spelled sha cha or sacha)—a seafood-based sauce popular in Taiwan—for its briny, aromatic flavor and swaps out the traditional michiu (Taiwanese rice wine) for light-aroma baijiu to cut the richness of the lamb and enhance its umami. The hearty dish is a great way to use up leftover baijiu—deglazing the hot wok with a splash of the grain-distilled liquor introduces subtle floral, fruity, and pungent notes, and gives the stir-fry a touch more complexity.

Featured in “Baijiu, the World’s Most Popular Spirit, Is Coming for Your Cocktail” by Megan Zhang.

Order the SAVEUR Selects Nitri-Black Carbon Steel Wok here.

Makes: 2

Time: 40 minutes

Ingredients

¼ cup plus 2 Tbsp. Taiwanese-style shacha sauce, such as Bullhead, divided
2 Tbsp. soy sauce, divided
1 tsp. granulated or raw cane sugar
5 garlic cloves, coarsely chopped
½ lb. lamb shoulder, thinly sliced
Kosher salt
11 oz. fresh lo mein or yakisoba noodles
¼ cup plus 2 Tbsp. vegetable oil, divided
2 large eggs
3 red bird’s-eye chiles, thinly sliced, plus more for garnish
1 small onion, thinly sliced
1 scallion, cut into ½-in. pieces, plus more for garnish
8 oz. water spinach (or substitute regular spinach), tender stalks and leaves only, separated and cut into 2-in. pieces
¼ cup light-aroma baijiu, such as Kinmen Kaoliang 58, or michiu (Taiwanese rice wine)

Instructions

In a large bowl, stir together ¼ cup of the shacha sauce, 1 tablespoon of the soy sauce, and the sugar and garlic. Add the lamb, toss well, and set aside to marinate for 15–30 minutes.
Bring a large pot of lightly salted water to a boil. Add the noodles and cook, stirring until loose, 10–30 seconds. Drain and set aside.
Place a large wok or skillet over medium-high heat. When the wok is hot, add 1 tablespoon of the oil and crack in the eggs, then fry until the edges are crispy, the whites are set, and the yolks are still soft and runny, 2–3 minutes. Set aside.
Return the wok or skillet to high heat and add ¼ cup of the oil. When it’s hot and shimmering, add the chiles, onion, and scallion and stir-fry until fragrant and charred, 2–3 minutes. Push to the side of the wok. Add the remaining oil, followed by the marinated lamb, to the empty side of the wok, and stir-fry until lightly browned, 1–2 minutes. Turn the heat to medium, add the water spinach stalks, baijiu, and the remaining shacha, and cook, stirring continuously, until the sauce is mixed in, about 1 minute. Add the water spinach leaves, the reserved noodles, the remaining soy sauce, and ¼ cup of water, tossing with tongs to coat the noodles, and continue cooking until the greens are wilted and the lamb is fully browned, 1–2 minutes more.
Divide the stir-fry between two plates, then top each plate with a fried egg, garnish with the chiles and scallions, and serve immediately.

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Grilled Lamb Chops With Tzatziki

SAVEUR Editors — Mon, 18 Mar 2019 22:50:27 +0000

Photo: Belle Morizio • Food Styling: Maggie Ruggiero • Prop Styling: Paige Hicks

In this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce. While we’re partial to fresh dill here, you can also use its dried counterpart. Either way, serve these juicy grilled lamb chops with a simple green salad.

Makes: 2

Time: 1 hour 20 minutes

Ingredients

For the tzatziki:

¾ cup plain, whole-milk Greek yogurt
1 Tbsp. fresh lemon juice
1 Tbsp. finely chopped fresh dill, or 1 tsp. dried dill
2 garlic cloves, finely chopped
½ small cucumber, peeled, seeded, and finely chopped (½ cup)
Kosher salt and freshly ground black pepper

For the lamb:

3 Tbsp. extra-virgin olive oil, plus more for oiling the grill
1 Tbsp. finely chopped fresh dill, or 1 tsp. dried dill
2 tsp. fresh lemon juice
½ tsp. crushed red chile flakes
6 garlic cloves, finely chopped
Four 1-in.-thick lamb loin chops (about 1 lb.)
Kosher salt and freshly ground black pepper

Instructions

Make the tzatziki: In a medium bowl, stir together the yogurt, lemon juice, dill, garlic, and cucumber. Season to taste with salt and black pepper. Cover with plastic wrap and refrigerate for 1–48 hours.
Meanwhile, marinate the lamb: In a large baking dish, add the oil, dill, lemon juice, chile flakes, and garlic. Season the lamb chops to taste with salt and black pepper, then add to the marinade and turn to coat. Cover with plastic wrap and set aside to marinate at room temperature for 1 hour.
Heat a charcoal or gas grill to medium-high. (Alternatively, heat an oiled grill pan over medium-high.) Grill the lamb, turning occasionally, until done to taste, 4–6 minutes for medium-rare. (If using a grill pan, cook, turning occasionally, for 6–7 minutes for medium-rare.) Transfer to a platter and allow to rest for 5 minutes. Serve with the tzatziki.

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Palestinian Lamb Stew With Sumac, Chard, and Chickpeas

Laila El-Haddad — Tue, 05 Mar 2024 17:01:58 +0000

Laila El-Haddad

This sumagiyya recipe is a tribute to my aunt, An’am Dalloul, who was killed in an Israeli airstrike in November 2023. She was known in my family for this traditional Gazan stew brimming with lamb, chickpeas, and chard, which she’d often make for Eid.

While any variety of chard will do, rainbow chard will lend the finished dish a nice pinkish hue. Whole sumac berries can be purchased online (if unavailable, substitute ground sumac in step 2 and bring only to a simmer before steeping; do not strain). Roasted tahina (aka red tahina or tahina hamra), which has a deep, nutty flavor, can be found at some specialty grocers, though regular tahini can be used in its place. If you have a low tolerance for heat, seed the chiles. Sumagiyya is wonderful served with olives, sliced radishes, red chile paste, warm Arabic bread, and assorted pickles.

Featured in “A Cuisine Under Siege” by Laila El-Haddad.

Makes: 8

Time: 3 hours

Ingredients

For the broth:

1½ lb. boneless leg of lamb, cut into 1-in. pieces
1 tsp. whole allspice berries
1 tsp. black peppercorns
5 green cardamom pods
1 bay leaf
1 cinnamon stick
1 medium yellow onion, coarsely chopped

For the stew:

½ cup sumac berries, or ⅓ cup ground (see headnote)
3 Tbsp. all-purpose flour
2 Tbsp. extra-virgin olive oil, plus more for serving
1 medium yellow onion, chopped
1 lb. rainbow chard, thick stems discarded, sliced into ¼-in.-thick ribbons
One 15-oz. can chickpeas, drained, or 1½ cups cooked dried chickpeas
Fine salt
1 Tbsp. dill seeds
1½ tsp. crushed red chile flakes
5 garlic cloves
2 green chile peppers, such as serrano, finely chopped (see headnote)
2 Tbsp. coarsely ground sumac, preferably Al-Ard brand, plus more for garnish
1 tsp. ground coriander seeds
3 Tbsp. roasted sesame tahini, or regular tahini (see headnote)
Ground Aleppo pepper (optional) and sumac, for serving

Instructions

Make the broth: In a large pot, cover the meat with 8 cups of water and bring to a boil, skimming any scum that rises to the surface. Add the allspice, peppercorns, cardamom, bay leaf, cinnamon stick, and onion. Turn the heat down to maintain a strong simmer and cook until the lamb is tender, about 2 hours. Place a strainer over a large bowl and strain, reserving the meat and broth and discarding the spices. Wipe out the pot and return it to the stove.
Make the stew: In a small bowl of water, swish the sumac berries with your hands to remove any grit. Using a slotted spoon, transfer them to a saucepan and cover with 3 cups of water. Bring to a boil and continue boiling until the liquid has reduced by about half (the berries will not soften), about 10 minutes. Remove from the heat and set aside to steep until lukewarm, about 30 minutes. Strain into a small bowl and discard the berries. Whisk in the flour until smooth.
To the empty pot, add the oil and onion and turn the heat to medium. Cook, stirring occasionally, until soft and beginning to brown, 7–9 minutes. Stir in the chard and cook until bright green and wilted slightly, about 5 minutes. Add 1 teaspoon of salt, the chickpeas, and reserved broth and lamb and bring to a boil. Lower the heat to maintain a simmer and cook for 10 minutes more.
Meanwhile, using a mortar and pestle, coarsely grind together the dill seeds, chile flakes, and ½ teaspoon of salt. Add the garlic cloves and green chiles and pound to a coarse paste. Stir the paste into the stew along with the ground sumac, coriander, and sumac-flour mixture.
Return the stew to a simmer. In a bowl, whisk together a ladleful of the broth and the tahini, then stir the mixture into the stew and simmer until thickened slightly, 3–5 minutes.
To serve, ladle the stew into serving bowls and serve warm or at room temperature topped with Aleppo pepper (if desired), sumac, and a drizzle of oil.

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Lemony Moroccan Lamb Stew With Garlic and Saffron

Amanda Mouttaki — Tue, 28 Feb 2023 19:48:14 +0000

Photography by Belle Morizio

Traditionally cooked overnight in the burning embers beneath Marrakech’s hammams, tangia is an aromatic, saucy Moroccan lamb stew flavored with saffron and preserved lemons. The meat should be so soft that it disintegrates when poked with a fork, a texture achieved more quickly in a pressure cooker or Instant Pot than in a standard Dutch oven. The older the preserved lemons, the more multilayered the broth will taste (vendors in Marrakech sell “back-vintage” jars aged up to four years, a true delicacy).

Featured in “Marrakech’s Best-Kept Food Secret Is (Literally) Beneath Your Feet,” by Amanda Mouttaki.

Makes: 4

Time: 2 hours 20 minutes

Ingredients

2 Tbsp. olive oil
5 garlic cloves, finely chopped
1 tsp. ground cumin
¾ tsp. ground white pepper
½ tsp. ground turmeric
Pinch saffron threads, ground in a mortar and pestle
2 lb. boneless lamb shoulder, trimmed and cut into 1½-in. chunks
1¾ tsp. kosher salt
2 tsp. finely chopped preserved lemon rind, or two (2-inch-long) lemon zest strips
Parsley sprigs, for garnish

Instructions

To a large pot (or pressure cooker; see footnote) set over medium heat, add the oil and garlic and cook until fragrant, about 2 minutes. Stir in the cumin, white pepper, turmeric, and saffron and cook for 1 minute more. Add the lamb and salt and stir to coat with the spices. Add the preserved lemon and enough water to just cover the meat, then bring to a boil. Cover, turn the heat down to maintain a strong simmer, and cook until the meat is soft and flakes apart easily, about 2 hours.
Using a slotted spoon, transfer the lamb to a bowl. Turn the heat to medium-high and cook the broth, stirring occasionally, until thickened slightly and reduced by one third, about 10 minutes. Return the lamb to the pot and bring to a simmer, then remove from the heat.
Transfer the tangia to a serving bowl (alternatively, serve straight from the pot) and garnish with parsley sprigs.

Note: If using a pressure cooker or Instant Pot, add less water—only enough to come halfway up the meat—then cook over medium-high heat at high pressure for about 1 hour. Allow the pressure to naturally release before opening. Skip step 2 (the broth will already be concentrated enough).

The post Lemony Moroccan Lamb Stew With Garlic and Saffron appeared first on Saveur.