Spiced Lamb with Plums


Serves 4


The cooking of meat with fruit in delicately seasoned sauces is an ancient Persian tradition that has extended throughout the Middle East. In this dish, the flavor of tart plums combines with a number of spices from Indian practice in an unusual and distinctive sauce that goes well with the full flavor of lamb. Choose plums that are firm and just slightly underripe, for the appropriate fruity and acidic effect. The dish is always served with rice.


2 tablespoons butter or vegetable oil
2 medium onions, finely chopped
1 pound boneless lamb, cut into
   1/2-inch cubes or into strips
1 teaspoon salt
Plenty of freshly ground black pepper
2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
2 tablespoons tomato paste
1 pound (about 5 or 6) firm black or red plums,
   pitted and coarsely chopped
1-1/2 tablespoons fresh lemon juice
Chopped fresh coriander leaves, for garnish


1. Heat the butter in a heavy skillet or pot and sauté the onions over moderate heat until the onions wilt and begin to turn golden.

2. Add the lamb and brown lightly, turning to brown on all sides.

3. Sprinkle the lamb with the salt, pepper; ground coriander; ginger; cinnamon, and cardamom. Mix thoroughly, then stir in the tomato paste.

4. Add the chopped plums, mix well, then cover and cook over low heat for 1 to 1-1/2 hours, or until the lamb is very tender. Stir the mixture from time to time; if too much liquid evaporates during the cooking, add a small amount of water.

5. When the lamb is tender and the sauce thick, stir in the lemon juice and taste for salt. Garnish the lamb with some chopped coriander and serve with rice.

Buy the Book!  

Crossroads Cooking
The Meeting and Mating of
Ethnic Cuisines—from Burma to Texas in 200 Recipes
By Elisabeth Rozin
Viking Press, June 1999
Hardback, 288 pages, $27.50
ISBN: 0-670-87883-1
Recipe Reprinted by permission.


Crossroads Cooking


Cookbook Profile Archive


This page created September 1999

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home