This recipe for lamb with baharat is a perfect example of an exotic tasting meal that’s quick, cheap and best of all provides little cleanup (it’s all cooked in one dish).
Lamb and vegetables
650 g | Lamb shoulder, roasted (Main) |
3 Tbsp | Baharat seasoning, store bought, or see recipe below |
1 | Red onion, cut into wedges |
1 punnet | Cherry tomatoes |
2 | Garlic cloves, sliced |
4 | Carrots, peeled and quartered lengthways |
¼ | Preserved lemons, thinly sliced |
1 cup | Olives, green |
½ cup | Chicken stock |
1 Tbsp | Thyme leaves |
2 tsp | Ground cumin |
2 tsp | Ground coriander |
1 | Cinnamon stick |
Herb yoghurt
½ cup | Fresh herbs, eg mint, coriander and parsley, chopped |
¾ cup | Natural yoghurt |
1 tsp | Honey |
1 tsp | Sumac powder |
Baharat spice blend
4 tsp | Cumin seeds |
3 tsp | Black peppercorns |
3 tsp | Fresh coriander |
½ tsp | Cardamom seeds |
1 tsp | Cloves, whole |
3 tsp | Paprika |
2 tsp | Ground cinnamon |
1 tsp | Ground nutmeg |
½ tsp | Salt |
Directions
- Heat oven to 200C. Rub lamb with baharat and leave to marinate at room temperature.
- In a roasting dish combine onion, cherry tomatoes, garlic, carrots, preserved lemon, olives, chicken stock, thyme, cumin, coriander and cinnamon. Season well with salt and pepper. Season lamb well with salt and place on top of vegetables in roasting dish. Cover with tinfoil and bake for about 45 minutes, or until lamb is cooked through and carrots are tender.
- Mix all herb yoghurt ingredients together. Once cooked, set lamb aside to rest for 10-15 minutes before slicing. Serve slices of lamb with the braised vegetables and herb yoghurt.
Baharat spice blend
- Toast cumin, black pepper, coriander and cardamon seeds in a dry pan until fragrant. Place into a mortar and pestle along with cloves and grind to a powder.
- Combine with paprika, cinnamon, nutmeg and salt. Makes about 1⁄2 cup. Will keep in an airtight container for months.