Lamb with caramelized figs and onions فخذ الخروف
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"For the Marinade
150 ml (2/3 cup) orange juice
2 tablespoons dark soy sauce
1 tablespoon fresh grated ginger
4 cloves garlic, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 kg Lamb leg (2.2 pounds)
For the Sauce
1 medium grated onion
2 cinnamon sticks
A few saffron threads
50g (3 1/2 tablespoons) butter
3 tablespoons vegetable oil
Boiling water to cook the lamb
3 teaspoons honey
For the caramelized figs
10 dried figs
1 teaspoon ground cinnamon
1 teaspoon fermented butter (Smen)
1 teaspoon sugar
A small amount of mastic gum
60ml (1/4 cup) water
For Garnishing
10 pearl onions, peeled
100g (1 cup) blanched and roasted almonds "
"Step 1: Marinating the Meat
1- In a pressure cooker, mix the orange juice, soy sauce, grated ginger, grated garlic, salt, black pepper, and turmeric until well combined.
2- Add the meat pieces to the marinade and make sure they are fully coated. Let it rest for at least one hour to absorb the flavors.
Step 2: Cooking the Meat
1- Place the pressure cooker over medium heat and let the meat simmer slightly with the marinade.
2- Add the chopped onion, cinnamon stick, saffron, butter, oil, and enough boiling water to cover the meat.
3- Cook the mixture over low heat, stirring occasionally, for about one hour until the meat is tender and the flavors are well blended.
4- Once cooked, remove the meat from the pot and set it aside.
5- Add the pearl onions to the broth and cook for a few minutes until soft.
6- Stir in the honey and let it simmer for a few more minutes, then turn off the heat.
Step 3: Cooking the Dried Figs
1- In a small pot, add a bit of the broth, dried figs, cinnamon, smen, sugar, mastic gum, and water.
2- Cook over low heat until the figs become soft and absorb the flavors.
Step 4: Serving
1- Arrange the meat pieces neatly on a serving plate.
2- Pour the sauce over the meat, making sure to distribute it evenly.
3- Garnish the dish with the pearl onions, caramelized figs, and roasted almonds for added flavor and crunch."
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