Braised lamb with dried fruits
A Middle Eastern-inspired sweet and savoury dish of braised lamb marinated with Kikkoman Soy Sauce, ginger and turmeric, then simmered with prunes, dates and apricots—a distinctive highlight for a festive dinner.
Ingredients
Preparation
Step 1
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 garlic clove, finely chopped – 1 tsp freshly ground pepper – ½ tsp ground ginger – ½ tsp ground cumin – 1 tsp ground turmeric – 1 tsp wine vinegar – 1 tsp honey – 500 g boneless lamb leg or shoulder
In a bowl, combine the Kikkoman Soy Sauce, garlic, pepper, ginger, cumin, turmeric, vinegar and honey. Mix well. Rub the marinade into the meat, cover and refrigerate for a few hours or overnight.
Step 2
2 tbsp olive oil – Marinated lamb from step 1 – 1 onion
Heat the olive oil in a pan and brown the marinated lamb on all sides. Remove the meat and transfer to a roasting dish. Peel and dice the onion, then sauté in the same pan for about 2 minutes.
Step 3
1 tsp coriander seeds – ½ tsp ground turmeric – ½ tsp ground ginger – ½ tsp ground cumin – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 250 ml vegetable stock
Grind the coriander seeds in a mortar, then mix with the turmeric, ginger and cumin. Add the spices to the pan with the onion from Step 2 and sauté for about 1 minute. Pour in the Kikkoman Soy Sauce and stock, stir, then transfer everything into the dish with the meat.
Step 4
50 g dried apricots – 30 g raisins – 30 prunes – 20 g dates – 2 sprigs rosemary
Add the fruits and rosemary to the roasting dish. Cover and braise for about 1 hour in 180°C until the meat is tender. Slice the meat, and spoon over the sauce and fruits from the roasting dish.
Tip
Lamb tastes best served with pearl couscous or aromatic basmati rice. You can also garnish the dish with fresh coriander or roasted almonds for extra texture and flavour.
Recipe-ID: 1624
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2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 garlic clove, finely chopped – 1 tsp freshly ground pepper – ½ tsp ground ginger – ½ tsp ground cumin – 1 tsp ground turmeric – 1 tsp wine vinegar – 1 tsp honey – 500 g boneless lamb leg or shoulder
In a bowl, combine the Kikkoman Soy Sauce, garlic, pepper, ginger, cumin, turmeric, vinegar and honey. Mix well. Rub the marinade into the meat, cover and refrigerate for a few hours or overnight.
2 tbsp olive oil – Marinated lamb from step 1 – 1 onion
Heat the olive oil in a pan and brown the marinated lamb on all sides. Remove the meat and transfer to a roasting dish. Peel and dice the onion, then sauté in the same pan for about 2 minutes.
1 tsp coriander seeds – ½ tsp ground turmeric – ½ tsp ground ginger – ½ tsp ground cumin – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 250 ml vegetable stock
Grind the coriander seeds in a mortar, then mix with the turmeric, ginger and cumin. Add the spices to the pan with the onion from Step 2 and sauté for about 1 minute. Pour in the Kikkoman Soy Sauce and stock, stir, then transfer everything into the dish with the meat.
50 g dried apricots – 30 g raisins – 30 prunes – 20 g dates – 2 sprigs rosemary
Add the fruits and rosemary to the roasting dish. Cover and braise for about 1 hour in 180°C until the meat is tender. Slice the meat, and spoon over the sauce and fruits from the roasting dish.
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