Levantine cuisine · Meat & Kebab

Kaburma Ghanam

Leg of lamb cooked for hours at low heat with baharat, garlic and onions until it falls off the bone.

Ingredients · for 6 servings

• 1 leg of lamb (approx. 2 kg)
• 1 head garlic
• 4 onions
• 2 tbsp baharat (Arabic spice blend)
• 1 tsp cinnamon
• 5 tbsp olive oil
• 500 ml lamb stock
• 2 bay leaves
• 1 lemon
• Salt, pepper

Instructions

1. Take the leg of lamb out of the fridge 1 hr. before cooking, pat dry and use a sharp knife to poke twelve deep pockets all over it.
2. Peel the garlic cloves, halve lengthwise and push them into the pockets; stir baharat, cinnamon, salt, pepper and 3 tbsp olive oil into a paste and rub it all over the leg.
3. Preheat the oven to 150 °C top/bottom heat, cut the onions into thick wedges and put them with the remaining olive oil and the bay leaves into a large roasting pan.
4. Set the leg on top, pour in the lamb stock and cook covered for 3 hrs., basting with the pan juices every 45 min.
5. Remove the lid, raise the heat to 220 °C and brown the leg uncovered for 20–25 min. until the surface is a deep glossy brown and the meat yields at the bone.
6. Let the leg rest for 15 min., drizzle with the lemon juice, cut into thick pieces and serve with the braised onions and the pan juices.