Lamb siniyah from Essential Ottolenghi: A Collection (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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.