Käännämme tämän reseptin kielellesi... Sivu päivittyy automaattisesti.
Syrian Lamb and Apricot Stew
Khalta
Khalta is a rich and flavorful Syrian stew that beautifully balances tender lamb with the sweet-tartness of dried apricots and a warming blend of spices. Often prepared for special occasions, it's a comforting dish that showcases the depth of Syrian cuisine.
🧂 Ainekset
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 200 g Dried apricots(halved)
- 4 cups Chicken broth
- 2 Cinnamon sticks
- 6 Cardamom pods
- 4 Cloves
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 0.5 tsp Allspice
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
- 0.25 bunch Fresh cilantro(chopped, for garnish)
- 0.25 cup Toasted slivered almonds(for garnish)
👨🍳 Ohjeet
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until golden brown on all sides. Remove lamb and set aside.
💡 Ammattilaisvinkit: Don't overcrowd the pot, as this will steam the meat instead of browning it. - 2
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Return the lamb to the pot. Add the chicken broth, cinnamon sticks, cardamom pods, cloves, turmeric, cumin, allspice, salt, and pepper. Stir to combine.
💡 Ammattilaisvinkit: Ensure the lamb is mostly submerged in the liquid. Add more broth or water if needed. - 4
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
- 5
Stir in the halved dried apricots. Cover and continue to simmer for another 30 minutes, or until the apricots are plump and the sauce has thickened.
- 6
Remove the cinnamon sticks, cardamom pods, and cloves before serving. Taste and adjust seasoning if necessary.
💡 Ammattilaisvinkit: You can also remove the spices by straining the sauce, but it's generally not necessary if they are whole. - 7
Serve hot, garnished with fresh chopped cilantro and toasted slivered almonds. Khalta is traditionally served with rice or flatbread.
💡 Ammattilaisvinkit: The stew can be made a day in advance; the flavors often meld and improve overnight.
💡 Ammattilaisvinkit
- ✓For a deeper flavor, you can sear the lamb in ghee instead of olive oil.
- ✓If you don't have chicken broth, vegetable broth or water can be used, but the flavor will be less rich.
- ✓Adjust the amount of spices to your personal preference. Some variations include a pinch of cayenne pepper for a slight heat.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of tomato paste along with the onions for a richer, deeper sauce.
- Some recipes include a small amount of chickpeas added with the apricots for extra texture and protein.