Caramelized Lamb with Spices by @niangcook

≈ 55 min

4 servings

🍖

500 g

Lamb

🧅

1 medium

Yellow onion

🧅

1 medium

Red onion

💧

150 ml

Water

🌻

15 ml

Sunflower oil

🧄

2 cloves

Garlic

⚫

1 tsp

Peppercorns

⚫

5 ml

Pink peppercorns

🍬

8 g

Cane sugar

🫙

2 g

Cumin

🌶️

2.3 g

Paprika

🫙

2.2 g

Turmeric

🪵

1.3 g

Cinnamon

🫚

1 g

Ginger

  1. Peel
    • garlic

    Peel and finely grate the 2 garlic cloves.

  2. Crush
    • black peppercorns

    Crush the black peppercorns and pink peppercorns until coarsely ground.

  3. Combine
    • garlic
    • black peppercorns
    • Cane sugar

    Combine the garlic, crushed peppercorns, cane sugar, cumin, paprika, turmeric, cinnamon, ginger, and salt in the mixing bowl.

  4. Cut
    • boneless lamb

    Cut the 500 g boneless lamb into bite-size pieces and add it to the spice mixture.

  5. Rest
    • boneless lamb

    Coat the lamb thoroughly with the marinade and rest it for 15 min.

  6. Peel
    • yellow onion

    Peel and thinly slice the yellow onion and red onion.

  7. Heat
    • sunflower oil

    Heat the sunflower oil in a large pan over medium-high heat.

  8. Brown
    • boneless lamb
    • Sunflower oil

    Brown the marinated lamb in the hot oil for 5 min, stirring until caramelized on all sides.

  9. Add
    • yellow onion
    • boneless lamb

    Add the sliced onions to the pan and sauté them with the lamb for 5 min.

  10. Pour
    • water

    Pour in the 150 ml water and scrape the browned spices from the pan.

  11. Simmer
    • boneless lamb
    • yellow onion

    Cover the pan and simmer over low heat for 20 min, until the lamb is tender and the sauce is glossy.

  12. Cook
    • boneless lamb

    Uncover the pan and cook for 3 min if needed to reduce the sauce before serving.

Caramelized Lamb with Spices by @niangcook

≈ 55 min

4 servings

🍖

500 g

Lamb

🧅

1 medium

Yellow onion

🧅

1 medium

Red onion

💧

150 ml

Water

🌻

15 ml

Sunflower oil

🧄

2 cloves

Garlic

⚫

1 tsp

Peppercorns

⚫

5 ml

Pink peppercorns

🍬

8 g

Cane sugar

🫙

2 g

Cumin

🌶️

2.3 g

Paprika

🫙

2.2 g

Turmeric

🪵

1.3 g

Cinnamon

🫚

1 g

Ginger

Preparation Steps

  1. Step 1/12

    Peel and finely grate the 2 garlic cloves.

    🧄garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Crush the black peppercorns and pink peppercorns until coarsely ground.

    ⚫black peppercorns
    ⚫pink peppercorns
    ✨mortar and pestle

  3. Step 3/12

    Combine the garlic, crushed peppercorns, cane sugar, cumin, paprika, turmeric, cinnamon, ginger, and salt in the mixing bowl.

    🧄garlic
    ⚫black peppercorns
    ⚫pink peppercorns
    🍬cane sugar
    🫙ground cumin
    🌶️paprika
    🫙ground turmeric
    🪵ground cinnamon
    🫚ground ginger
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/12

    Cut the 500 g boneless lamb into bite-size pieces and add it to the spice mixture.

    🍖boneless lamb
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  5. Step 5/12

    Coat the lamb thoroughly with the marinade and rest it for 15 min.

    🍖boneless lamb
    🥣mixing bowl

  6. Step 6/12

    Peel and thinly slice the yellow onion and red onion.

    🧅yellow onion
    🧅red onion
    🔪chef's knife
    🪵cutting board

  7. Step 7/12

    Heat the sunflower oil in a large pan over medium-high heat.

    🌻sunflower oil
    🥄wooden spoon

  8. Step 8/12

    Brown the marinated lamb in the hot oil for 5 min, stirring until caramelized on all sides.

    🍖boneless lamb
    🥄wooden spoon

  9. Step 9/12

    Add the sliced onions to the pan and sauté them with the lamb for 5 min.

    🧅yellow onion
    🧅red onion
    🍖boneless lamb
    🥄wooden spoon

  10. Step 10/12

    Pour in the 150 ml water and scrape the browned spices from the pan.

    💧water
    🥄wooden spoon

  11. Step 11/12

    Cover the pan and simmer over low heat for 20 min, until the lamb is tender and the sauce is glossy.

    🍖boneless lamb
    🧅yellow onion
    🧅red onion
    💧water
    🥄wooden spoon

  12. Step 12/12

    Uncover the pan and cook for 3 min if needed to reduce the sauce before serving.

    🍖boneless lamb
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Liquids, Oils, Seasonings, Spices, Sweeteners

Ingredients

Lamb, Yellow onion, Red onion, Water, Sunflower oil, Garlic, Peppercorns, Pink peppercorns, Cane sugar, Cumin, Paprika, Turmeric, Cinnamon, Ginger

Notes

Lamb (boneless, tender, shoulder or leg), Red onion (for more depth), Sunflower oil (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free, Low-carb

Calories

435 kcal

Macro nutrients

Protein: 31g, Fat: 29g, Carbohydrates: 15g, Fiber: 2g, Sugar: 8g

Nutritional Information

Minerals

Iron: 4.2mg, Zinc: 6.1mg, Potassium: 610mg, Sodium: 340mg

Vitamins

Vitamin B12: 3.1µg, Vitamin B6: 0.5mg, Vitamin C: 8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, wooden spoon, mortar and pestle

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Family meal, Weekend meal, Festive meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

French, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Juicy, Caramelized, Saucy, Soft

Flavors

Sweet, Savory, Spicy, Warm, Aromatic, Peppery, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 3 months (Store in a freezer-safe airtight container,Freeze after the dish has cooled,Thaw overnight in the refrigerator)