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 at 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 at 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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