Lamb fatteh

Gourmet~Traveller
Cuisine
Middle Eastern
Serves
6
Lamb fatteh
By 

Ingredients

Fatteh

  • 2 tbsp olive oil, plus extra to deep-fry
  • 4 (about 1kg) lamb shanks
  • 2 cinnamon quills
  • 1 tsp each whole allspice, cardamom and white peppercorns
  • 20 parsley stalks
  • 2½ onions, quartered
  • 1 small head of garlic, halved widthways
  • 100 gm (½ cup) dried chickpeas, soaked overnight in cold water, drained
  • 1 piece Lebanese bread, split in two and cut into small triangles
  • ¼ cup thinly sliced parsley
  • 1 tsp ground sumac
  • 1 tbsp each pine nuts and flaked almonds, toasted in olive oil
  • 1 tbsp ghee, melted

Yoghurt sauce

  • 280 gm (1 cup) natural yoghurt
  • 1 clove garlic, pounded to a paste with a pinch of salt
  • 1 tbsp lemon juice

Preparation method

Serves 6

You'll need to begin this recipe the day before.

Preheat oven to 180C. Heat olive oil in a large casserole, add lamb and cook over high heat for 3-4 minutes, turning until browned. Add 1 cinnamon quill, allspice, cardamom, white pepper, parsley stalks, 8 onion quarters and garlic, cover with 1½ litres water and bring to a simmer. Cover and cook for 2½ hours or until meat falls from the bone. Remove meat from bone and set aside. Strain stock and reserve, discarding solids.

Combine chickpeas, cinnamon and remaining onion in a large saucepan, cover with water and simmer over medium-high heat for 20-30 minutes or until chickpeas are tender. Drain, reserve chickpeas and discard cinnamon and onion.

For yoghurt sauce, combine all ingredients and season to taste with sea salt.

Heat extra oil in a large, deep, saucepan or deep-fryer to 180C. Add Lebanese bread,
and deep-fry in batches for 30 seconds or until golden, remove and drain on an absorbent paper-lined plate.


Increase oven to 220C. Combine lamb and chickpeas in an ovenproof baking dish, add ½ cup reserved stock and cook for 10 minutes or until hot. To serve, top lamb with bread, drizzle with yoghurt sauce, scatter with parsley, sumac, nuts and ghee.

More inspiration

Quail with cherriesQuail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then... Beetroot and feta salad with crispy sageBeetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable... Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
advertisement
Get great recipes on your mobile wherever you are.