Lahm bil khall

Lahm bil khall

Slow-cooked sweet and sour lamb

By
From
Saha
Serves
4
Photographer
Matt Harvey

This is a wonderfully rich and tasty dish to make in the early autumn when tomatoes are still plentiful, although it is just as good with canned tomatoes. This style of sweet and sour braise is popular throughout the Arab world. In Lebanon, it would usually be eaten with a cracked-wheat pilaf, but if you want to further the Arab theme serve it with saffron rice.

Ingredients

Quantity Ingredient
4-6 lamb chops
plain flour
50ml olive oil
8 pearl onions, halved and peeled
2 garlic cloves, finely chopped
90ml white wine or cider vinegar
1 teaspoon sugar
1 400 g can tomatoes
400ml vegetable or good-quality chicken stock
few sprigs thyme
1 teaspoon ground coriander
1/4 teaspoon ground allspice
1 cup cooked chickpeas

Method

  1. Dust the chops with the flour. Heat the oil in a large heavy-based casserole dish. Brown the chops all over, then remove them from the pan. Add the onions and garlic and stir them around in the oil for a few minutes, then raise the heat and add the vinegar and sugar. Let it bubble vigorously for a few minutes, then lower the heat and return the chops to the pan with the tomatoes, stock, herbs and spices. Stir well, then cover the pan, lower the heat and leave to simmer very gently for 1–1 ½ hours. About 10 minutes before the end of the cooking time, add the chickpeas.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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