Leg of Lamb in Sweet-Sour Sauce

Name: Leg of Lamb in Sweet-Sour Sauce (Fukhudh Ghanam b’ Salsat Hamudh-Hilu)
Yield: Makes 10 servings
Cuisine: Iraqi
Ingredients: 1 tablespoon grated lemon peel; 2 teaspoons baharat; 1 tablespoon grated orange peel; 1 medium pepper, hot or sweet, sliced; ¼ teaspoon black pepper; Sliced onion, tomatoes, carrots, with some sprigs of herbs such as thyme and rosemary; 8 oz (225 g) mushrooms, sliced; ½ teaspoon aniseeds; ½ teaspoon caraway seeds; 1 teaspoon honey; 4 or 5 juniper berries, crushed, optional; ½ cup (125 ml) wine vinegar; 2 medium carrots, sliced diagonally; 3 tablespoons flour; 2 tablespoons olive oil; 1 teaspoon salt; ¼ cup (60 ml) orange juice; 1 tablespoon oil; 5 medium potatoes, boiled, peeled, cut into 1in/2.5cm cubes, and browned in 2 tablespoons olive oil, or sprayed with oil and broiled/grilled; ½ cup (3 oz/85 g) prunes, quartered; ½ cup (3 oz/85 g) dried apricots, quartered; One leg of lamb, about 5 lbs (2.25 kg); 1 medium onion, thinly sliced; 3 cloves garlic, sliced lengthwise

Fukhudh Ghanam b’ Salsat Hamudh-Hilu

Preparation info

Makes
10
servings

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

The following is a sensational variation on the traditional leg of lamb, executed in the spirit of the medieval cuisine, in which vinegar and dried fruits are combined to give a sweet-sour flavor. It is given a lighter touch – most of the fat drippings are removed.

Ingredients

One leg of lamb, about 5 lbs (2.25 kg)
3 cloves

Asia
Iraq
Main course

Method

Trim and wash leg of lamb. Pat it dry, and with a small sharp knife make shallow slits, 1in/2.5cm long. Stuff incisions with garlic slices.
Mix vinegar, caraway seeds, aniseeds, juniper berries, lemon and orange peel, baharat, and black pepper. Rub leg of lamb with the mixture. Cover it, and let it marinate for 1 hour at room temperature, or refrigerate ov