Syrian Lamb and Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: (Meat, potatoes, and onions can be prepared in the morning or night before, covered with plastic wrap, and refrigerated until time to cook. Add lemon juice to potatoes to prevent discoloration).
1 New Zealand leg of lamb (trimmed of fat, cut in 1” cubes). *The amount of usable lamb meat varies. Proportions of lamb, potatoes and onions should be about equal (1/3, 1/3, 1/3). Adjust amount of potatoes and onions to amount of meat obtained after trimming and dicing.
3-4 large, red potatoes, peeled and diced in 1” cubes*
2-3 large onions, diced in 1” cubes*
4-5 cloves of garlic, finely minced
1/2 fresh lemon, squeezed
Salt, pepper to taste
Crushed mint (optional)
Spinach leaves (2-3/person)
Plain yogurt
4 loaves pita bread
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Directions: |
Directions:Sear 1/3 of diced lamb in large pot on medium to high heat. Add rest of lamb 1/3 at a time until all meat is added. If juices accumulate, drain off and reserve. Add lemon juice and reduce heat to medium to low medium. Add potatoes, onions, garlic, salt and pepper to taste, crushed mint (optional). Cover and allow to “steam” slowly until potatoes and onions are tender, gently stirring from time to time. Be sure to reach down to bottom of pot when stirring. Add reserved juices if needed to keep moist. Before serving, increase heat to brown all the meat. Do not overcook! Serve on spinach leaves garnished with plain yogurt. Traditionally eaten using chunks of pita bread instead of silverware. Break off wedge of bread, scoop up meat and potatoes, dot with yogurt and enjoy! |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Tabouleh salad makes a nice side dish and adds color.
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