Palestinian-style Lamb Ragù

Ingredients

In this Palestinian adaptation of the Italian ragù, we incorporate traditional Palestinian spices and ingredients such as cumin, cinnamon, allspice, pine nuts, and pomegranate molasses. These additions give the dish a distinct Palestinian flavor profile, adding depth and complexity to the rich tomato-based sauce. We alse have the original recipe for Ragù alla Pugliese, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 2 tablespoons pine nuts 2 tablespoons pine nuts
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Cooked couscous or rice, for serving Cooked couscous or rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the ground cumin, cinnamon, and allspice to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and add the crushed tomatoes, tomato paste, and pomegranate molasses. Stir to combine.
5. 5.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the ragù simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   In a separate small pan, toast the pine nuts over medium heat until golden brown. Set aside.
7. 7.
   Season the ragù with salt and pepper to taste. Serve the lamb ragù over a bed of fluffy couscous or rice. Garnish with toasted pine nuts and fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender and flavorful ragù, choose boneless lamb shoulder or leg. Trim any excess fat before cubing the meat.
• Pomegranate molasses — If you can't find pomegranate molasses, you can make your own by simmering pomegranate juice until it reduces and thickens.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb cubes in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a spicier ragù, add a pinch of red pepper flakes or a chopped chili pepper to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.

Serving advice

Serve the Palestinian-style Lamb Ragù over a bed of fluffy couscous or rice. Garnish with toasted pine nuts and fresh parsley for added flavor and visual appeal.

Presentation advice

To make the dish visually appealing, arrange the couscous or rice on a large serving platter and spoon the lamb ragù over the top. Sprinkle with toasted pine nuts and fresh parsley for an elegant touch.