Levantine cuisine · Meat & Kebab

Yakhnet Lahme bi Bandoura

Lamb cubes braised soft in tomato sauce with onions, cinnamon, and allspice, classically served with white rice.

Ingredients · for 4 servings

• 700 g lamb shoulder (cubed)
• 3 onions
• 4 cloves garlic
• 1 kg ripe tomatoes
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp baharat
• 400 ml meat broth
• 4 tbsp olive oil
• 1/2 bunch coriander
• Salt, pepper

Instructions

1. Score the tomatoes crosswise, blanch for 30 sec, peel, and coarsely dice; cut the onions into wedges and finely chop the garlic.
2. Heat olive oil in a heavy pot until very hot and brown the lamb cubes in batches for 5 min each, until dark brown all over, then remove.
3. Sauté the onions in the frying fat over medium heat for 8 min until soft and lightly golden brown, add garlic, tomato paste, cinnamon, allspice, and baharat, and roast for 1 min.
4. Add the tomatoes and simmer uncovered for 5 min, until they collapse, then return the meat and pour in the broth.
5. Braise covered over low heat for 60 min, then remove the lid and reduce for another 10–15 min, until the sauce is thick and oil separates at the edge.
6. Season with salt and pepper, sprinkle with chopped coriander, and serve hot with white rice.