Lamb Siniyah with Tahini Crust

dinner · ⏱ 110 min · 4 portions · 30.0 g carbs / portion · allergens: celery, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/691/lamb-siniyah-with-tahini-crust/