lamb
Ovis aries
IN ARABIC لحم الضأن
CHEMISTRY
3The characteristic compounds documented in this ingredient, plus any the library traces to it in a recipe. Not an exhaustive phytochemistry.
the taste of lamb
USED IN
3Jameed-Free Mansaf
4 kg · 8 shanks × 500 g
STEP 1 Lamb: Working in batches that fit your cooker, add the shanks with quartered onion, cardamom, bay, a piece of cinnamon, and salt, and water to cover.
STEP 2 Lamb: Pressure-cook on high, then let the pressure release naturally; repeat until every shank is done.
Lamb "Guanciale-Style" Cure
540 g · brisket, boneless & fatty
STEP 1 Cure: Pat the brisket dry, mix the salt and pepper, and rub it evenly over every surface.
STEP 2 Cure: Wrap tightly, or seal in a bag, and refrigerate, flipping it once or twice a day so it cures evenly.
Palestinian Maqluba
900 g · shoulder, cut into large cubes; beef chuck cubes work the same way
STEP 1 Stock: Place the lamb in a pressure cooker with the cardamom, bay leaves, cinnamon stick, and salt, and add water to cover.
STEP 2 Stock: Cook on high pressure, then let the pressure release naturally, until the lamb is fall-apart tender.