Lamb with Baharat Spice – Lahim Kharouf Bi#L-Baharat

Drain the cold lamb shanks and place in a large saucepan. Add ½ liter of water and the dried lemon and bring to the boil with the lid closed. Skim off the foam with a slotted spoon, then cook over medium heat with the lid closed for about 30 minutes.

In the meantime, remove the skin from the onion and peel the garlic clove. Cut the onion into small cubes, chop the garlic. Blanch (scald) the tomatoes with boiling water, peel, quarter and remove the stalks. Cut the tomatoes into pieces.

Heat lard or ghee in a heavy frying pan and fry onion until translucent. Later add garlic, tomatoes, spices and salt and fry for about 2 minutes. After half an hour add this mixture to the meat and stir it in well.

Cook everything for about 1 hour at low temperature with the lid closed. Before serving, take out the dried lemon and season the dish strongly with salt and freshly ground pepper repeatedly. As a side dish, bring sweet seasoned long-grain rice to the table.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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