Kharouf bil Karaz al-Malaki: Royal Lamb with Sour Cherry & Pistachio Confit
Embark on a regal culinary journey with 'Kharouf bil Karaz al-Malaki,' a symphony of flavors that marries the tender succulence of slow-braised lamb with the vibrant tartness of sour cherries. This exquisite Lebanese dish, a jewel of Levantine gastronomy, presents an aroma that dances between sweet and savory, a testament to its rich spice blend of cinnamon, allspice, and nutmeg. Each bite reveals melt-in-your-mouth lamb, lusciously coated in a glossy, deep crimson sauce, perfectly balanced by the bright burst of cherries and the subtle tang of pomegranate molasses. The dish is crowned with a scatter of toasted pistachios, adding a delightful crunch and nutty finish, transforming a classic into an imperial feast for the senses.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless lamb shoulder or leg1.2 kg, cut into 5cm cubes
- Sour cherries, fresh or frozen and pitted400 g
- Yellow onions2 large (approx. 400g), finely diced
- Garlic cloves4 , minced
- Extra virgin olive oil3 tablespoons
- Pomegranate molasses2 tablespoons
- Cinnamon stick1 (approx. 5cm long)
- Bay leaves2
- Ground allspice1 teaspoon
- Freshly grated nutmeg0.5 teaspoon
- Fine sea salt1.5 teaspoons, or to taste
- Freshly ground black pepper0.5 teaspoon, or to taste
- High-quality chicken or beef broth600 ml
- Granulated sugar2 tablespoons (adjust to taste)
- Shelled unsalted pistachios50 g, toasted and roughly chopped
- Fresh mint leaves0.25 cup, finely chopped, for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Pat the lamb cubes dry with paper towels. Season generously with 1 teaspoon of sea salt and 1/4 teaspoon of black pepper.
- 2Step 2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb in batches on all sides until deeply caramelized. Do not overcrowd the pot. Remove the browned lamb and set aside.
- 3Step 3
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Add the diced onions and sauté for 8-10 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
- 4Step 4
Add the minced garlic, cinnamon stick, bay leaves, ground allspice, and grated nutmeg. Cook for 1-2 minutes until fragrant, stirring constantly.
- 5Step 5
Return the browned lamb to the pot. Stir in the pomegranate molasses, remaining 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Pour in the chicken or beef broth. Bring to a gentle simmer.
- 6Step 6
Cover the pot tightly, reduce the heat to low, and braise for 1.5 hours, or until the lamb is very tender. Stir occasionally to prevent sticking.
- 7Step 7
After 1.5 hours, add the sour cherries and granulated sugar to the pot. Stir gently. Continue to simmer, uncovered, for another 30 minutes, or until the sauce has thickened to a rich, glossy consistency and the cherries are tender but still hold their shape.
- 8Step 8
Taste the sauce and adjust seasoning with salt, pepper, or additional sugar if needed, depending on the tartness of the cherries and your preference.
- 9Step 9
Remove the cinnamon stick and bay leaves before serving.
- 10Step 10
Garnish generously with toasted chopped pistachios and fresh mint leaves. Serve hot, traditionally with vermicelli rice or freekeh.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.