Ingredients with Measurements:
- 2 lbs lamb, cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken or beef broth
- 1 cup pitted prunes
- 1/2 cup slivered almonds
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/4 cup cold water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Mixing bowl
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook for another 2-3 minutes, until softened.
4. Add the cinnamon, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Stir to combine and cook for 1-2 minutes, until fragrant.
5. Pour in the chicken or beef broth and bring to a simmer.
6. Add the prunes and slivered almonds and stir to combine.
7. Cover the pot and simmer for 1-2 hours, until the lamb is tender and the sauce has thickened.
8. In a small bowl, whisk together the honey, lemon juice, cornstarch, and cold water.
9. Pour the mixture into the pot and stir to combine.
10. Cook for another 5-10 minutes, until the sauce has thickened even more.
11. Serve hot, garnished with additional slivered almonds if desired.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 27g
Protein: 35g
Sodium: 600mg
Fiber: 4g
Sugar: 16g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Chicken or beef broth can be substituted with vegetable broth
- Prunes can be substituted with dried apricots or raisins
- Slivered almonds can be substituted with chopped pistachios or walnuts
Variations:
- Add chopped carrots and potatoes to the pot for a heartier meal
- Use lamb shanks instead of lamb pieces for a more elegant presentation
- Add a pinch of saffron for a more complex flavor
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning
- Use a slotted spoon to remove any excess fat from the pot before adding the onion and garlic
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken it up
- Serve with a side of couscous or rice to soak up the delicious sauce
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter garnished with additional slivered almonds and fresh herbs.
Garnishes:
Additional slivered almonds and fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of couscous or rice and a simple salad of mixed greens and vinaigrette.
Suggested side dishes:
- Couscous or rice
- Roasted vegetables
- Simple salad of mixed greens and vinaigrette
Troubleshooting advice:
- If the lamb is tough, simmer for a longer period of time until it becomes tender
- If the sauce is too thick, add a little more broth or water to thin it out
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken it up
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
- Reheat leftovers to an internal temperature of 165°F before eating
Food history:
Kaysefe is a traditional Moroccan dish that is typically made with lamb or beef and a variety of spices and dried fruits. It is often served during special occasions and celebrations.
Flavor profiles:
Kaysefe is a savory and slightly sweet dish with warm spices such as cinnamon, cumin, and coriander. The prunes add a subtle sweetness and the slivered almonds provide a crunchy texture.
Serving suggestions:
Serve hot with a side of couscous or rice and a simple salad of mixed greens and vinaigrette.
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Region: Turkish