Lamb siniyah

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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

Method