Slow-cooked lamb
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WITH MASTIC, TOMATO, CINNAMON AND ROSEWATER
4 ONIONS
For 4-6 people
sliced 4 GARLIC CLOVES
finely chopped 3 L ARGE TOMATOES
finely chopped
Mastic is a resinous gum from the mastic tree, rarely seen outside of Greek and Arabic cooking. It has a very unique flavour and is most often used in ice cream and baked sweets. It's a special addition here with the lamb, it imparts a really special flavour and gives the sauce a beautiful, slightly milky color. The combination with rose petals and cinnamon is really delicious. Serve on the mezzanine table in small portions!
500 G BONELESS L AMB LEG
cut into chunks OLIVE OIL 2 STICKS CINNAMON OR CASSIA 2 TEASPOONS MASTIC
finely ground in a mortar (mastic is available from European or Middle Eastern grocers) ROSEWATER
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In a heavy-based saucepan or cast iron casserole, fry the onions, garlic, tomatoes and lamb in a large spoonful of olive for 10 minutes over low heat. Add the cinnamon or cassia with the mastic and enough water to almost cover the meat. Add salt and simmer gently, partially covered, on low heat for 2–3 hours. Add a little dash of rosewater and sprinkle with rose petals.
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DRIED ROSE PETALS