Lamb siniyah from Ottolenghi Simple (page 206) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for stewing lamb cut suggestions.

  • Popisdead on March 07, 2021

    Really easy to follow. I made it a bit harder for myself by having to butcher a shoulder of lamb to make it. Would serve with something other than rice, couscous maybe. Would also be tempted to put some chickpeas in and raise levels of sauce to match, then not serve with anything.

  • kitchen_chick on September 06, 2019

    Wow! Delicious! It's a large dish for two people so I made the full stew amount, but transferred half to a souffle/baking dish and topped with 1/2 the tahini sauce to finish the baking. The other half I will freeze for a later dinner and finish with a fresh topping of tahini sauce when I use it. After the first 20 minutes of baking, I used the boiler to brown the top to shave some time off the cooking.

  • Boffcat on October 04, 2018

    Delicious. I wondered at first whether there might be an omission in the recipe - it tells you to "bring to a boil" and then simmer a mixture that contains no liquid - but the tomatoes gave off plenty of liquid as the dish cooked.

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