Browse All Recipes

Lamb fatteh

A Middle-Eastern banquet dish recipe for lamb fatteh by chef Joseph Abboud.

By Joseph Abboud
  • Serves 6

You'll need to begin this recipe the day before.

Ingredients

Fatteh
  • 2 tbsp olive oil, plus extra to deep-fry
  • 4 lamb shanks (about 1kg)
  • 2 cinnamon quills
  • 1 tsp each whole allspice, cardamom and white peppercorns
  • 20 parsley stalks
  • 2½ onions, quartered
  • 1 small head of garlic, halved widthways
  • 100 gm dried chickpeas, soaked overnight in cold water, drained (½ cup)
  • 1 piece Lebanese bread, split in two and cut into small triangles
  • ¼ cup thinly sliced parsley
  • 1 tsp ground sumac
  • 1 tbsp each pine nuts and flaked almonds, toasted in olive oil
  • 1 tbsp ghee, melted
Yoghurt sauce
  • 280 gm natural yoghurt (1 cup)
  • 1 clove garlic, pounded to a paste with a pinch of salt
  • 1 tbsp lemon juice

Method

Main
  • 1
    Preheat oven to 180C. Heat olive oil in a large casserole, add lamb and cook over high heat for 3-4 minutes, turning until browned. Add 1 cinnamon quill, allspice, cardamom, white pepper, parsley stalks, 8 onion quarters and garlic, cover with 1½ litres water and bring to a simmer. Cover and cook for 2½ hours or until meat falls from the bone. Remove meat from bone and set aside. Strain stock and reserve, discarding solids.
  • 2
    Combine chickpeas, cinnamon and remaining onion in a large saucepan, cover with water and simmer over medium-high heat for 20-30 minutes or until chickpeas are tender. Drain, reserve chickpeas and discard cinnamon and onion.
  • 3
    For yoghurt sauce, combine all ingredients and season to taste with sea salt.
  • 4
    Heat extra oil in a large, deep, saucepan or deep-fryer to 180C. Add Lebanese bread,
    and deep-fry in batches for 30 seconds or until golden, remove and drain on an absorbent paper-lined plate.
  • 5
    Increase oven to 220C. Combine lamb and chickpeas in an ovenproof baking dish, add ½ cup reserved stock and cook for 10 minutes or until hot. To serve, top lamb with bread, drizzle with yoghurt sauce, scatter with parsley, sumac, nuts and ghee.
SHAREPIN
  • Author: Joseph Abboud