Double lamb cutlets with Aleppo-style sour cherry sauce

Double lamb cutlets with Aleppo-style sour cherry sauce

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

In spring, the northern part of Syria is covered with the white blossom of sour cherry trees. The fruit often features in dishes from this part of the world, and a meatball dish served in a sour cherry sauce is particularly renowned. This recipe is our interpretation, but it uses thick double lamb cutlets instead of minced lamb, which can be quite fatty. The addition of cream is unconventional, but it creates a delicately sweet–sour sauce that is delicious.

Ingredients

Quantity Ingredient
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
4 double lamb cutlets
sea salt
50ml olive oil
buttered rice, to serve

Sour cherry sauce

Quantity Ingredient
1 tablespoon olive oil
3 shallots, finely sliced
1 garlic clove, finely chopped
8 sour cherries, soaked in a little water for 1 hour
200ml good-quality chicken stock
60ml cream, (35% fat)
1/2 lemon, juiced
1/3 cup finely shredded mint leaves

Method

  1. To make the sauce, heat the oil in a small non-stick frying pan and sauté the shallots and garlic until they soften. Add the cherries and their soaking water to the pan with the chicken stock. Cover the pan and simmer very gently for 30–45 minutes, until the cherries begin to break down in the liquid. Once the cherries are very soft, remove the lid and raise the temperature. Bubble vigorously until most of the stock has evaporated and you are left with a thick sauce.
  2. Mix the spices together. Season the lamb cutlets with salt, then dust them lightly with the spice mix. Heat the oil in a large heavy-based frying pan and cook the cutlets for 2 minutes on each side for medium–rare. Remove the lamb from the pan and leave it in a warm place to rest while you finish the sauce. Add the cherry sauce to the pan with the cream and lemon juice. Simmer gently for a few moments, then stir through the mint leaves and pour over the cutlets as you serve them.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again