Lahmeh Bil Furn (Lamb Traybake)

70 mins
Serves 1
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Directions

  1. 1Cut the lamb shoulder into smaller pieces.
  2. 2Cut the lamb shoulder into smaller pieces.
  3. 3Cut the lamb shoulder into smaller pieces.
  4. 4Add ghee to the baking tray.
  5. 5Add ghee to the baking tray.
  6. 6Add ghee to the baking tray.
  7. 7Add the cut lamb pieces to the baking tray.
  8. 8Add the cut lamb pieces to the baking tray.
  9. 9Add the cut lamb pieces to the baking tray.
  10. 10Season the lamb with salt.
  11. 11Season the lamb with salt.
  12. 12Season the lamb with salt.
  13. 13Season the lamb with 7 spice.
  14. 14Season the lamb with 7 spice.
  15. 15Season the lamb with 7 spice.
  16. 16Season the lamb with paprika.
  17. 17Season the lamb with paprika.
  18. 18Season the lamb with paprika.
  19. 19Season the lamb with cumin.
  20. 20Season the lamb with cumin.
  21. 21Season the lamb with cumin.
  22. 22Mix the lamb with the spices.
  23. 23Mix the lamb with the spices.
  24. 24Mix the lamb with the spices.
  25. 25Add eshallots and garlic cloves to the tray.
  26. 26Add eshallots and garlic cloves to the tray.
  27. 27Add eshallots and garlic cloves to the tray.
  28. 28Add diced tomatoes, cut capsicum, and cut carrots to the tray.
  29. 29Add diced tomatoes, cut capsicum, and cut carrots to the tray.
  30. 30Add diced tomatoes, cut capsicum, and cut carrots to the tray.
  31. 31Mix all the vegetables in the tray.
  32. 32Mix all the vegetables in the tray.
  33. 33Mix all the vegetables in the tray.
  34. 34Add 7 spice, paprika, and cumin to the vegetables.
  35. 35Add 7 spice, paprika, and cumin to the vegetables.
  36. 36Add 7 spice, paprika, and cumin to the vegetables.
  37. 37Add the lamb back into the tray with the vegetables.
  38. 38Add the lamb back into the tray with the vegetables.
  39. 39Add the lamb back into the tray with the vegetables.
  40. 40Dilute Turkish red pepper paste with 1 cup of water and pour over the ingredients in the tray.
  41. 41Dilute Turkish red pepper paste with 1 cup of water and pour over the ingredients in the tray.
  42. 42Dilute Turkish red pepper paste with 1 cup of water and pour over the ingredients in the tray.
  43. 43Add fresh bay leaves to the tray.
  44. 44Add fresh bay leaves to the tray.
  45. 45Add fresh bay leaves to the tray.
  46. 46Drizzle pomegranate molasses over the ingredients.
  47. 47Drizzle pomegranate molasses over the ingredients.
  48. 48Drizzle pomegranate molasses over the ingredients.
  49. 49Cover the tray with baking paper.
  50. 50Cover the tray with baking paper.
  51. 51Cover the tray with baking paper.
  52. 52Cover the tray with aluminum foil.
  53. 53Cover the tray with aluminum foil.
  54. 54Cover the tray with aluminum foil.
  55. 55Bake for an hour.
  56. 56Bake for an hour.
  57. 57Bake for an hour.
  58. 58Remove the baking paper and foil, then bake for another 10 minutes to thicken the sauce.
  59. 59Remove the baking paper and foil, then bake for another 10 minutes to thicken the sauce.
  60. 60Remove the baking paper and foil, then bake for another 10 minutes to thicken the sauce.
  61. 61Serve with Lebanese rice and garnish with chives.
  62. 62Serve with Lebanese rice and garnish with chives.
  63. 63Serve with Lebanese rice and garnish with chives.

Ingredients

  • 1.5 kg boneless lamb shoulder
  • 1.5 kg boneless lamb shoulder
  • 1.5 kg boneless lamb shoulder
  • 2 small capsicum
  • 2 small capsicum
  • 2 small capsicum
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 2 large tomatoes
  • 2 large tomatoes
  • 2 large tomatoes
  • Eshallots
  • Eshallots
  • Eshallots
  • 6 cloves of garlic
  • 6 cloves of garlic
  • 6 cloves of garlic
  • Ghee
  • Ghee
  • Ghee
  • 1 heaped tsp 7 spice
  • 1 heaped tsp 7 spice
  • 1 heaped tsp 7 spice
  • 1 heaped tsp paprika
  • 1 heaped tsp paprika
  • 1 heaped tsp paprika
  • 1 heaped tsp cumin
  • 1 heaped tsp cumin
  • 1 heaped tsp cumin
  • Turkish red pepper paste
  • Turkish red pepper paste
  • Turkish red pepper paste
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • Fresh bayleaves
  • Fresh bayleaves
  • Fresh bayleaves
  • Salt
  • Salt
  • Salt
  • EVOO
  • EVOO
  • EVOO
  • 1 tbs pomegranate molasses
  • 1 tbs pomegranate molasses
  • 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.
Lahmeh Bil Furn (Lamb Traybake) | Clip Recipe