Levantine cuisine · Meat & Kebab

Lahm bi Debs Rumman

Lamb cubes gently braised with pomegranate molasses and walnuts until the sauce turns dark and syrupy.

Ingredients · for 4 servings

• 800 g lamb shoulder (cubed)
• 3 onions
• 4 cloves of garlic
• 80 g walnut kernels
• 4 tbsp pomegranate molasses
• 1 tsp cinnamon
• 1 tsp baharat
• 600 ml lamb broth
• 3 tbsp olive oil
• 1 pomegranate
• Salt, pepper

Instructions

1. Pat the lamb cubes dry, season with salt and pepper; cut the onions into fine strips, slice the garlic and roughly chop the walnut kernels.
2. Heat olive oil in a heavy pot and sear the meat in batches for 4–5 min. until browned all over, then remove.
3. Sauté the onions and garlic in the same pot for 8 min. over medium heat until soft, add cinnamon and baharat and toast for 1 min. until the spices are fragrant.
4. Return the meat, pour in the pomegranate molasses and lamb broth and braise covered over low heat for 75 min. until the lamb yields to pressure.
5. Stir in the walnuts and simmer the sauce uncovered for another 12–15 min. until it turns dark and glossy and visibly coats the ladle.
6. Season with salt and a little pomegranate molasses, sprinkle with the pomegranate seeds and serve hot with rice.