Shoulder lamb chops with figs

Shoulder lamb chops with figs

İncirli kuzu yahnisi

By
From
Turkish Fire
Serves
6-8
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
500g dried figs
1kg lamb shoulder chops, cut in half
50g plain flour
80ml vegetable oil
1kg large white onions, roughly sliced
60g tomato paste
500ml water or vegetable stock
2-3 tablespoons ground allspice, to taste
10 bay leaves
Burghul pilaf, to serve

Method

  1. Preheat the oven to 180°C.
  2. Soak the figs in 250 ml hot water for 10 minutes.
  3. Dust the chops with the flour. Heat the vegetable oil in a large frying pan over a high heat. Working in two batches, fry the chops until well browned, about 2–3 minutes on each side. Arrange the chops in a large baking dish.
  4. Add the onion, tomato paste and water or stock to the hot frying pan. Stir in the allspice, then add the bay leaves and season with sea salt and freshly ground black pepper. Strain the figs and pour their soaking liquid into the mixture. Stir well and warm through for a couple of minutes over a medium heat.
  5. Roughly chop the figs and scatter them over the lamb. Pour the onion mixture over the top. Cover with foil and bake for 1½ hours, or until the lamb is tender.
  6. Serve with burghul pilaf.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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