Center for International Private Enterprise

Leg of Lamb

Name: Leg of Lamb (Fakhdet Lahmeh)
Yield: 5 servings
Ingredients: 1 large onion, peeled but kept whole; 1 teaspoon salt; 4 to 5 bay leaves (to taste); 5 cups (1250 ml) hot water; 3 tablespoons (30 milliliters) olive oil, plus more for frying the potatoes; ½ teaspoon freshly ground black pepper; ½ kilogram boneless leg of lamb, cut into large 3- to 4-cm chunks; 1 cup (150 grams) chopped mushrooms; 6 to 7 green cardamom pods (to taste); 4 potatoes (1 kilogram total)

Fakhdet Lahmeh

Preparation info

5
servings

Difficulty
Easy

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

Fakhdet Lahmeh is a festive dish that seems particularly tasty in the spring, but also makes for a warm and comforting elixir in the winter. Bay leaves add a distinctive flavor and fragrance and are also said to help soothe the stomach. Serve with rice cooked with vermicelli.

Ingredients

3 tablespoons (30 milliliters) olive oil, plus more for frying the potatoes
½ kilogram

Main course
Gluten-free
Winter
Spring

Method

Warm the oil in a large, heavy-bottomed pot set over medium-high heat. Add the meat and cook, turning occasionally so that each side browns, about 15 minutes. Add the bay leaves, cardamom pods, whole onion, and water. Reduce the heat to low and cook, covered, until the meat is tender, about 50 minutes to an hour.

Meanwhile, warm 10