Eslimah

MY GO-TO LAMB RECIPE

Sorry guys I am no chef or recipe developer, but I will write the instructions down as best as I know how to. I am half-guessing the quantities, so feel free to play around with them (the recipe is very generous), because I just season with love.

Ingredients:
~ 2-3kg of lamb shoulder (or shank, or leg - I use boneless, so we have a larger quantity of meat and I can feed more mouths, lol)
~ 1-2 tbsp crushed oregano
~ 3 tbsp salt
~ 3-4 tbsp crushed mixed peppercorns (more if you want more of a kick, less if you want less)
~ 2 heads of garlic
~ 5-6 large onions, sliced (enough to cover the bottom of the dish you’re cooking in)
~ 2-3 tbsp olive oil

1. Marinate the lamb. Season with oregano, salt, crushed peppercorns, garlic and olive oil. Massage and set it aside.
2. Cut your onions into halves and slice. Take your tagine pot, and layer the bottom with onions.
3. Put your lamb on top the onions.
4. Close the lid, and put it on the stove on low heat for ~ 4 hours. You will know it is done when it is fork tender and falling apart. For me it always takes 4 hours on the dot but each stove is different, so keep checking every other hour - especially if your meat quantity is different.

POTATOES:
I included this in the video because this is usually what I serve on the side (my husband is Egyptian so it’s mandatory to have BOTH rice and potato, don’t ask)

1. Cut potatoes into fries.
2. Boil with 1tsp baking soda until tender but not soggy. (Not mandatory, but makes a big difference in texture and taste! This extra step makes them taste like 5guys)
3. Drain and put them in the air fryer with some olive oil.
4. When ready, sprinkle with BBQ seasoning.


Serve with any salad, I made a cucumber-yoghurt-mint salad and ENJOY! Happy Ramadan!