Lamb siniyah

Name: Lamb siniyah
Yield: Serves four to six
Ingredients: 1 kg stewing lamb (shoulder, leg or neck), cut into 2cm chunks; 1 garlic clove, crushed; 1 tsp paprika; 1 tbsp baharat spice mix; 40 g parsley, chopped; salt and black pepper; 4 medium celery sticks, finely sliced (250 g); 60 ml olive oil; 2 small onions, finely chopped (250 g); 200 g tahini; 60 g pine nuts, toasted; 1 tsp tomato paste; 1½ tbsp lemon juice; 500 g plum tomatoes, roughly chopped

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is the Middle Eastern equivalent of shepherd’s pie, with a tahini crust standing in for the layer of mashed potato. It’s a rich and comforting dish, making a star of both the tahini and the stewed lamb.

The stew can be made well in advance – a day or two ahead, if kept in the fridge or frozen – ready for the tahini sauce and baking. Serve with bulgur or rice.

Ingredients

Main course
Gluten-free

Ingredients

Method