Zahrat Al-Moghrabieh: Slow-Braised Lamb Shoulder with Saffron-Infused Pearl Couscous and Toasted Pistachios
A sublime rendition of a cherished Lebanese classic, Zahrat Al-Moghrabieh, meaning 'Flower of Moghrabieh,' presents a symphony of textures and aromas. Succulent lamb shoulder, slow-braised to melting tenderness, is infused with a rich tapestry of traditional spices—cinnamon, cardamom, and the signature seven-spice blend. It rests upon a bed of fluffy, saffron-kissed pearl couscous (Moghrabieh), studded with tender chickpeas and aromatic vegetables. Each spoonful delivers a harmonious blend of savory lamb, the delicate chew of the couscous, and the vibrant freshness of herbs, all crowned with the delightful crunch of toasted pistachios and a bright hint of pomegranate. This dish is a celebration of Lebanese culinary heritage, transformed into an elegant, unforgettable dining experience.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless lamb shoulder1.5 kg, trimmed and cut into 5-6 cm cubes
- Olive oil3 tablespoons
- Yellow onions2 large, finely diced
- Garlic4 cloves, minced
- Lebanese seven-spice blend (Baharat)1 tablespoon
- Ground cinnamon1 teaspoon
- Ground cardamom0.5 teaspoon
- Green cardamom pods4 , lightly crushed
- Bay leaves2
- Cinnamon stick1 (for lamb)
- Sea salt1 teaspoon, plus more to taste
- Freshly ground black pepper0.5 teaspoon, plus more to taste
- Lamb or beef broth (low sodium)800 ml
- Water200 ml
- Pomegranate molasses2 tablespoons (optional)
- Moghrabieh (large pearl couscous)500 g
- Olive oil2 tablespoons (for moghrabieh)
- Yellow onion1 large, finely diced (for moghrabieh)
- Carrots2 , peeled and finely diced
- Cooked chickpeas1 cup, drained and rinsed
- Chicken or vegetable broth (low sodium)1 liter
- Saffron threads0.25 teaspoon, steeped in 50ml warm water
- Cinnamon stick1 (for moghrabieh)
- Sea salt1 teaspoon (for moghrabieh)
- Freshly ground black pepper0.5 teaspoon (for moghrabieh)
- Unsalted butter2 tablespoons
- Shelled pistachios0.5 cup, lightly toasted and coarsely chopped
- Fresh parsley0.25 cup, finely chopped
- Fresh mint0.25 cup, finely chopped
- Pomegranate arils0.25 cup (optional)
- Extra virgin olive oilDrizzle, for serving
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Lamb: Pat the lamb cubes dry with paper towels. Season generously with sea salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until deeply browned on all sides. Remove the seared lamb and set aside.
- 2Step 2
Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced yellow onions and cook until softened and translucent, about 8-10 minutes. Add the minced garlic, Lebanese seven-spice blend, ground cinnamon, ground cardamom, crushed green cardamom pods, bay leaves, and the first cinnamon stick. Sauté for 2 minutes until fragrant.
- 3Step 3
Braise the Lamb: Return the seared lamb to the pot. Pour in the lamb or beef broth, water, and pomegranate molasses (if using). Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls apart. Skim any excess fat from the surface. Before serving, remove and discard the bay leaves and cinnamon stick.
- 4Step 4
Prepare the Moghrabieh: While the lamb braises, prepare the Moghrabieh. Heat 2 tablespoons of olive oil in a separate large pot or deep skillet over medium heat. Add the finely diced onion and carrots, and cook until softened, about 7-8 minutes.
- 5Step 5
Cook Moghrabieh: Add the Moghrabieh pearls to the pot and toast for 2-3 minutes, stirring constantly. Pour in the chicken or vegetable broth, the saffron-infused water, the second cinnamon stick, sea salt, and freshly ground black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the Moghrabieh is tender and has absorbed most of the liquid. Stir in the cooked chickpeas and unsalted butter. Fluff gently with a fork. Remove and discard the cinnamon stick.
- 6Step 6
Assemble and Serve: To serve, spoon a generous portion of the saffron-infused Moghrabieh onto individual plates or a large serving platter. Arrange the slow-braised lamb shoulder over the Moghrabieh, ensuring some of the rich braising liquid drizzles over the dish.
- 7Step 7
Garnish: Sprinkle generously with toasted pistachios, fresh parsley, fresh mint, and pomegranate arils (if using). Drizzle with a little extra virgin olive oil just before serving for an added touch of aroma and luster.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.