Kharouf Mehshi (slow-cooked Lamb With Apricots And Prunes)

Kharouf Mehshi is a traditional Syrian Jewish dish featuring slow-cooked lamb with apricots and prunes. This dish is bursting with rich flavors and tender, succulent meat that falls off the bone. It's a perfect centerpiece for a special family meal or holiday celebration.

Kharouf Mehshi (slow-cooked Lamb With Apricots And Prunes)

Ingredients

  • 3 lbs lamb shoulder, cut into large chunks
  • 1 cup dried apricots
  • 1 cup pitted prunes
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 2 cups chicken or beef broth
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb with salt and pepper, then brown the meat on all sides. Remove the lamb from the pot and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic, cumin, cinnamon, ginger, cloves, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
  3. Return the lamb to the pot and add the dried apricots, prunes, and broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 3-4 hours, or until the lamb is tender and the flavors have melded together.
  4. Adjust the seasoning with salt and pepper, if needed. Serve the Kharouf Mehshi hot, garnished with fresh herbs if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
4 hours
Total time:
4 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
25g
Fat
20g

Supplies

Dutch oven Cutting board Knife Measuring cups and spoons Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the Kharouf Mehshi with fluffy couscous or steamed rice, and a side of tangy yogurt or a crisp salad.

Tips & tricks

For an extra depth of flavor, marinate the lamb in the spice mixture overnight before cooking.

Cost

$30