Lahmeh Bil Furn (Lamb Traybake)

1h 10m
Serves 1
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Directions

  1. 1Cut the lamb shoulder into smaller pieces.
  2. 2Add ghee to the baking tray.
  3. 3Add the cut lamb pieces to the baking tray.
  4. 4Season the lamb with salt.
  5. 5Season the lamb with 7 spice.
  6. 6Season the lamb with paprika.
  7. 7Season the lamb with cumin.
  8. 8Mix the lamb with the spices.
  9. 9Add eshallots and garlic cloves to the tray.
  10. 10Add diced tomatoes, cut capsicum, and cut carrots to the tray.
  11. 11Mix all the vegetables in the tray.
  12. 12Add 7 spice, paprika, and cumin to the vegetables.
  13. 13Add the lamb back into the tray with the vegetables.
  14. 14Dilute Turkish red pepper paste with 1 cup of water and pour over the ingredients in the tray.
  15. 15Add fresh bay leaves to the tray.
  16. 16Drizzle pomegranate molasses over the ingredients.
  17. 17Cover the tray with baking paper.
  18. 18Cover the tray with aluminum foil.
  19. 19Bake for an hour.
  20. 20Remove the baking paper and foil, then bake for another 10 minutes to thicken the sauce.
  21. 21Serve with Lebanese rice and garnish with chives.

Ingredients

  • 1.5 kg boneless lamb shoulder
  • 2 small capsicum
  • 3 carrots
  • 2 large tomatoes
  • Eshallots
  • 6 cloves of garlic
  • Ghee
  • 1 heaped tsp 7 spice
  • 1 heaped tsp paprika
  • 1 heaped tsp cumin
  • Turkish red pepper paste
  • 1 cup water
  • Fresh bayleaves
  • Salt
  • EVOO
  • 1 tbs pomegranate molasses

Equipment

cutting boardknifelarge bowllarge baking traywooden spoonsmall bowlbrushbaking paperaluminum foilplate

Tips

  • You can put all ingredients in a tray (without ghee), massage well, cover and bake for an hour, then remove baking paper and foil and cook for another 10 minutes to thicken the sauce.
  • Using ghee is preferred for a more delicious outcome.

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