Broiled Lamb (Lahm MashwiI)
Broiled Lamb (Lahm MashwiI) Recipe from Kuwait | Lamb, Salt, Pepper, Onions
Introduction
Broiled Lamb (Lahm Mashwi) is a traditional Middle Eastern dish that is popular for its flavorful and tender meat. This recipe is simple yet delicious, making it a perfect choice for a special dinner or gathering.
History
Broiled Lamb has been a staple in Middle Eastern cuisine for centuries. It is a popular dish in countries like Lebanon, Jordan, and Syria, where lamb is a common meat choice. The dish is often served at celebrations and special occasions, showcasing the rich flavors of the meat.
Ingredients
How to prepare
- Chop the meat into one-inch cubes. Season with salt and pepper and let it stand for an hour. Thread the meat onto skewers, allowing six pieces of meat per person. Alternate lean and fatty meat with onions. Broil under a very hot flame or over charcoal until the outside is well browned and sizzling. If broiling in the oven, sprinkle a little olive oil over the meat before broiling to prevent it from drying out.
Variations
- You can add different spices like cumin, paprika, or garlic powder to the meat for a different flavor profile.
- Try using different cuts of lamb, such as lamb chops or leg of lamb, for a unique twist on the dish.
Cooking Tips & Tricks
Make sure to season the meat well with salt and pepper for maximum flavor.
- Let the meat marinate for at least an hour to allow the flavors to penetrate the meat.
- Thread the meat onto skewers with onions for added flavor and texture.
- Broil the meat under a very hot flame or over charcoal for the best results.
- Sprinkle a little olive oil over the meat before broiling to prevent it from drying out.
Serving Suggestions
Serve the Broiled Lamb with a side of rice pilaf and a fresh salad for a complete meal.
Cooking Techniques
Broiling the meat under a very hot flame or over charcoal is the traditional cooking technique for this dish.
Ingredient Substitutions
You can use beef or chicken instead of lamb for a different variation of the dish.
Make Ahead Tips
You can marinate the meat ahead of time and store it in the refrigerator until ready to broil.
Presentation Ideas
Serve the Broiled Lamb on a platter with fresh herbs and lemon wedges for a beautiful presentation.
Pairing Recommendations
Pair this dish with a glass of red wine or a refreshing mint tea for a perfect combination.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Nutrition Information
Calories per serving
240 per serving
Carbohydrates
0g per serving
Fats
12g per serving
Proteins
24g per serving
Vitamins and minerals
This dish is rich in iron, zinc, and vitamin B12.
Alergens
This recipe contains no common allergens.
Summary
This dish is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy choice for a balanced diet.
Summary
Broiled Lamb (Lahm Mashwi) is a delicious and flavorful dish that is perfect for a special occasion or gathering. With simple ingredients and easy preparation, this recipe is sure to impress your guests and become a new favorite in your recipe collection.
How did I get this recipe?
The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just returned from a trip to the market where I stumbled upon a small, quaint bookstore. Intrigued by the smell of old books and the promise of hidden treasures within, I decided to step inside.
As I browsed the shelves, my eyes landed on a dusty old cookbook tucked away in a corner. Its faded cover and yellowed pages hinted at the wealth of knowledge it held within. I eagerly flipped through the pages, my heart racing with excitement as I came across a recipe for Broiled Lamb (Lahm MashwiI).
I had always been drawn to the rich flavors and aromas of Middle Eastern cuisine, and the thought of mastering this traditional dish filled me with a sense of adventure. Without a second thought, I purchased the cookbook and hurried home to begin my culinary journey.
I spent hours poring over the recipe, studying each ingredient and technique with the meticulousness of a scholar. I learned that the key to a perfect Broiled Lamb (Lahm MashwiI) lay in the quality of the meat and the careful balance of spices. I made a mental note to seek out the freshest cuts of lamb and the finest spices I could find.
With a newfound sense of purpose, I set out to gather the ingredients for my first attempt at making Broiled Lamb (Lahm MashwiI). I visited the local butcher, selecting a succulent leg of lamb that would serve as the star of my dish. I then ventured to the spice market, where I carefully selected a blend of exotic spices that would infuse the meat with layers of flavor.
Back at home, I began the meticulous process of preparing the lamb. I marinated the meat in a fragrant mixture of spices, garlic, and olive oil, allowing it to soak up the flavors for hours on end. As the lamb rested, I prepared a homemade yogurt sauce to accompany the dish, adding a touch of tanginess to complement the savory flavors of the meat.
Finally, the time had come to broil the lamb. I preheated the oven, watching with anticipation as the flames licked at the meat, imparting a golden crust that promised to be bursting with flavor. The aroma that filled my kitchen was intoxicating, a heady blend of spices and herbs that transported me to far-off lands with each breath.
As I pulled the lamb from the oven, its juices sizzling and the skin crackling with a satisfying crunch, I knew that I had succeeded in my quest to master the art of Broiled Lamb (Lahm MashwiI). I plated the dish with care, garnishing it with fresh herbs and a drizzle of yogurt sauce before serving it to my family with pride.
The first bite of the tender, succulent lamb was a revelation. The spices sang on my tongue, each bite a symphony of flavors that danced across my palate. My family's eyes widened in delight as they savored each mouthful, their praises ringing in my ears like music.
From that day on, Broiled Lamb (Lahm MashwiI) became a staple in our household. I perfected the recipe through trial and error, honing my skills with each batch until it became a dish that was truly my own. The memory of that first taste still lingers in my mind, a reminder of the joy that cooking has brought me over the years.
As I sit here now, surrounded by cherished cookbooks and well-worn pots and pans, I am grateful for the journey that led me to discover the recipe for Broiled Lamb (Lahm MashwiI). It is a reminder of the power of food to bring people together, to create memories that last a lifetime. And for that, I am forever thankful.