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.
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
- 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.
- 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.
- 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.
- 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