Siniyat Bil Laham (qatari Spiced Lamb Ribs With Date Glaze)

Siniyat Bil Laham is a traditional Qatari dish featuring spiced lamb ribs with a sweet and savory date glaze. This dish is a perfect blend of rich flavors and tender meat, making it a favorite for special occasions and gatherings.

Siniyat Bil Laham (qatari Spiced Lamb Ribs With Date Glaze)

Ingredients

  • 2 lbs lamb ribs
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • 1 cup pitted dates
  • 1/2 cup water
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced

Instructions

  1. Preheat the stovetop to medium-high heat.
  2. In a small bowl, mix the cumin, coriander, cinnamon, ginger, cayenne pepper, salt, and pepper. Rub the spice mixture onto the lamb ribs, ensuring they are evenly coated.
  3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
  4. Add the seasoned lamb ribs to the pot and brown on all sides, about 5 minutes.
  5. In a blender, combine the pitted dates, water, and honey. Blend until smooth to create the date glaze.
  6. Pour the date glaze over the lamb ribs in the pot. Cover and simmer for 1.5 to 2 hours, or until the meat is tender and falls off the bone.
  7. Once cooked, transfer the lamb ribs to a serving platter and drizzle with any remaining date glaze from the pot.
  8. Serve the Siniyat Bil Laham hot and enjoy!

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
15g
Fat
25g

Supplies

Large pot Blender Serving platter

Tools

Knife Cutting board Measuring spoons Measuring cup

Serving suggestions

Siniyat Bil Laham pairs well with fragrant basmati rice and a side of fresh salad.

Tips & tricks

For an extra flavor boost, marinate the lamb ribs in the spice mixture overnight before cooking.

Cost

$25