Lamb Rakka
Recipe courtesy The Fertile Crescent Region The Upper Euphrates Valley. Cafe Rakka, Hendersonville, TN
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By resturla
on January 10, 2013
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The final product is amazing!! At first I was a bit concerned as neither the meat nor the Korma are great separately but once they are combined... guau!! The only thing I changed was to cook the figs and cherries a bit longer in the Korma... it worked very well for me. I loved cooking with these spices. It was a learning experience as well as very pleasant for the senses: aromas, flavors and colors.
By Lyricnotes
La Porte, 53
on October 21, 2010
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I made this tonight. It was wonderful !! I did do two things that were different than the recipe. The first is that I didn't use the the Ajowan ( I didn't have any. And the second thing I did was that I used a London Broil (Beef instead of the lamb! My family loved this. The spices give it such a depth of flavor without being 'spicy'. I even served some to my neighbors who 'hate' spicy food and the LOVED it as well. I highly recommend this dish even if you do not like lamb!!
By Ffoodie
on October 17, 2010
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Fantastic way to cook lamb! The taste of the meat can support all these spices.
BTW, Syrian saffron is a little different and is not as expensive. It's very commonly used in everyday dishes. It might be available in Lebanese/Syrian stores on line.