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Lamb Siniyah with Tahini Crust

Juicy lamb simmered until tender and thick, with warm spices.
Finished under a nutty tahini crust, golden and rich.
Serve it warm and scoop every bite through creamy tang.

dinner ⏱ 110 min 650 kcal / portion 30.0 g carbs / portion (estimated) celeryglutenmilktree nuts 🔗 Original source

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Lamb Siniyah with Tahini Crust
v3 · rb0e705f985 20260727Z1751 60 ml olive oil 250 g onion 250 g celery 1 kg lamb 500 g plum tomato 1 tsp paprika 1¼ tsp salt black pepper to taste 🍳 ⏱ 10-12 min cook onions and celery until soft 🍳 ⏱ 2 min add tomato paste and baharat cook 🌀 season lamb with salt and black pepper 🍳 ⏱ 3 min fry lamb in batches until browned 🍳 ⏱ 70 min stew lamb with vegetables and tomatoes simmer covered until tender and thick ⏳ add pine nuts, parsley, and remaining tomatoes and set aside 🔥 ⏱ 10 min preheat oven to 180°C fan before ready 🌀 whisk tahini sauce with lemon juice, garlic, water, and salt until pourable 🔥 ⏱ 20 min pour tahini sauce over lamb and bake covered until thickened 🔥 ⏱ 20 min uncover and bake until golden-brown ⏳ ⏱ 5 min rest before serving 🍳 ⏱ 10-12 min heat olive oil in pan on medium; then cook onions and celery until soft Lamb Siniyah 🎉 1 tsp tomato paste 1 tbsp baharat spice mix 60 g pine nut 40 g parsley 200 g tahini 1½ tbsp lemon juice 1 piece garlic 160 ml water 125 g 125 g tomato paste, baharat spice mix 500 g 500 g lamb ⅓ tsp 125 g onion 125 g celery half · 334 g plum tomato paprika ⅓ tsp salt black pepper pine nut, parsley remaining · 166 g plum tomato tahini, lemon juice, garlic, water ⅓ tsp
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Preparation steps

  1. cook onions and celery 10–12 min until soft
  2. add tomato paste and baharat cook 2 min
  3. season lamb with salt and black pepper
  4. fry lamb in batches 3 min per batch until browned
  5. stew lamb with vegetables and tomatoes simmer about 70 min covered until tender and thick
  6. add pine nuts, parsley, and remaining tomatoes and set aside
  7. preheat oven to 180°C fan about 10 min before ready
  8. whisk tahini sauce with lemon juice, garlic, water, and salt until pourable
  9. pour tahini sauce over lamb and bake covered 20 min until thickened
  10. uncover and bake 20 min until golden-brown
  11. rest 5 min before serving
  12. heat olive oil in pan on medium; then cook onions and celery 10–12 min until soft

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