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Lamb with caramelized figs and onions فخذ الخروف بالبصل الصغير والتين المجفف "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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