Mishmishiyah
Delight your senses with Mishmishiyah, a traditional Middle Eastern stew that beautifully balances savory and sweet flavors. This aromatic dish features tender cubes of boneless lamb shoulder simmered to perfection in a rich, spiced broth infused with ground cinnamon, allspice, turmeric, and coriander. Juicy dried apricots and a touch of honey lend a natural sweetness, while toasted slivered almonds and fresh parsley add the perfect finishing touch. Perfectly paired with rice or flatbread, Mishmishiyah is a hearty and soul-warming meal that’s ideal for special occasions or family dinners. Ready in just over 90 minutes, this one-pot wonder is both comforting and elegant, combining bold flavors and textures for an unforgettable dining experience.
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Recipe Information
Ingredients
- 500 g boneless lamb shoulder
- 150 g dried apricots
- 1 yellow onion
- 3 garlic cloves
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 2 tbsp vegetable oil
- 1 tbsp honey
- 500 ml chicken or lamb stock
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g toasted slivered almonds
- 2 tbsp fresh parsley
Instructions
Cut the boneless lamb shoulder into bite-sized cubes and set aside.
Finely chop the onion and garlic cloves.
Heat the vegetable oil in a large pot over medium-high heat.
Season the lamb pieces with salt and pepper, then add them to the pot. Sear the lamb for 4-5 minutes until browned on all sides. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
Stir in the ground cinnamon, ground allspice, ground coriander, and turmeric powder. Cook for 1 minute to toast the spices and release their aromas.
Return the seared lamb to the pot and toss to coat it in the spice mixture.
Add the chicken or lamb stock to the pot, scraping the bottom to deglaze and incorporate any browned bits. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot partially, and let the lamb cook for 60 minutes, stirring occasionally.
While the lamb simmers, soak the dried apricots in warm water for 10 minutes, then drain and halve them.
After the lamb has cooked for 60 minutes, add the apricots and honey to the pot. Stir to combine.
Continue to cook the lamb uncovered for another 20-30 minutes, or until the sauce has thickened to your liking and the lamb is tender.
Taste and adjust seasoning with more salt and pepper if necessary.
Garnish the dish with toasted slivered almonds and fresh parsley before serving.
Serve Mishmishiyah warm with rice or flatbread for a complete and flavorful meal.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4545 mg | 198% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 88.7 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3675 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
