braised lamb fatteh

whipped sweet-potato and chile labne

Pat the lamb dry and season with 1 1/2 tsp salt and 1/2 tsp pepper. Heat 2 tablespoons olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the lamb pieces in batches, 4–5 minutes per side, until deeply caramelized. Transfer browned pieces to a plate.

Prep and brown lamb

Reduce heat to medium, add remaining 1 tablespoon olive oil, add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Stir in the tomato paste and cook 1–2 minutes to caramelize. Add the cumin, coriander, cinnamon, allspice and bay leaves and cook 30 seconds to bloom the spices.

Build braising base

Return the lamb to the pot, pour in the stock so it comes about two-thirds up the meat (about 750 ml). Bring to a gentle simmer, then reduce heat to low, cover partially and braise gently for 1.75–2 hours, or until meat is very tender and falling from the bone. Check once midway and skim any excess fat; reserve about 4 tablespoons of the fat/drippings for later use.

Add liquid and braise

When tender, remove lamb pieces to a tray. Let cool slightly, then shred the meat using two forks, discarding large bones and excess connective tissue. Reserve 1 cup of the braising liquid and strain any solids; skim fat from the reserved liquid for using or combining with the reserved drippings if desired. Adjust seasoning of the shredded lamb with remaining salt/pepper to taste.

Finish and shred

Preheat oven to 200°C (400°F). Tear or cut the pita/flatbreads into 4–6 cm pieces. Toss with melted butter/ghee and spread in a single layer on a rimmed baking sheet. Sprinkle with sumac if using. Bake 8–12 minutes, turning once, until crisp and golden. These will form the crunchy base—keep hot or rewarm before serving.

Whisk together the Greek yogurt, tahini (if using), lemon juice, minced garlic, 1/2 tsp salt and 2 tablespoons water until smooth and saucy. Taste and adjust acidity or salt. The sauce should be pourable but thick; add more water 1 tsp at a time if too thick.

In a small skillet over medium heat, add the reserved lamb fat/drippings (about 4 tbs). When hot, add the toasted pine nuts or slivered almonds and cook, stirring, until nuts are golden and the fat sizzles and becomes fragrant, about 2–3 minutes. Remove nuts with a slotted spoon to drain on paper towel; keep the fat hot for drizzling. If you have small pieces of rendered lamb cracklings from the braise, add them briefly to crisp in the fat.

Crisp the reserved fat and nuts

Mix garnish spices and herbs: combine chopped parsley, Aleppo pepper (or paprika) and pomegranate seeds in a small bowl.

To assemble each serving: spread a generous 1/3–1/2 cup of the yogurt sauce on the bottom of a shallow serving dish (or individual plates). Scatter a layer of the warm toasted pita pieces (about 1–1 1/2 cups per 4 servings) over the yogurt so they soak slightly but remain partially crisp.

Pile shredded braised lamb over the bread (about 300 g meat total for 4 servings). Spoon 1/4 cup of the reserved braising liquid over the meat to moisten and infuse flavor; drizzle some of the hot reserved lamb fat over the meat (about 1–2 tbs) to add richness and crispness.

Scatter the toasted nuts and chopped parsley over the top, sprinkle Aleppo pepper or paprika to taste, and finish with pomegranate seeds if using. Serve immediately so the bread retains some crunch and the fat is aromatic.

bone-in lamb shanks or large lamb shoulder pieces

olive oil

yellow onion, finely chopped

garlic, minced

tomato paste

ground cumin

ground coriander

ground cinnamon

ground allspice

bay leaves

chicken or lamb stock

salt

black pepper

stale pita or flatbreads

butter or ghee, melted

sumac (optional)

plain Greek yogurt (full-fat)

tahini (optional for extra richness)

lemon juice

garlic, very finely minced

water (to thin)

rendered lamb fat or lamb drippings (reserved from braise)

pine nuts or slivered almonds, toasted

fresh flat-leaf parsley, chopped

pomegranate seeds (optional)

Aleppo pepper or paprika

Place the peeled and cubed sweet potatoes in a medium pot and add enough cold water to cover by 1 inch. Add 1/2 teaspoon of the fine sea salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain thoroughly and return to the warm pot for 1–2 minutes to dry out excess moisture.

Cook sweet potatoes

Transfer the hot sweet potatoes to a food processor or use a hand mixer in a bowl. Add the butter, whole milk, and maple syrup. Process or whip until completely smooth and airy, about 1–2 minutes in a food processor or 2–3 minutes with a hand mixer. Taste and stir in the remaining 2.5 teaspoons fine sea salt and the black pepper; adjust seasoning as needed. Keep warm or cover and set aside at room temperature while you make the labneh and chile oil.

Mash and season

In a medium bowl, combine the labneh, olive oil, lemon juice, smoked paprika, ground cayenne, minced cilantro, and 1 teaspoon fine sea salt. Stir until smooth and fully integrated. Taste and adjust acidity or heat by adding a little more lemon juice or cayenne if desired. The labneh should be creamy and slightly tangy with a gentle chile warmth.

Prepare labneh

In a small saucepan, add the neutral oil, dried chile flakes (or Aleppo pepper), and the thinly sliced garlic. Warm over low heat until the oil is shimmering and the garlic becomes just lightly golden, about 3–4 minutes — do not let the garlic brown or burn. Remove from heat and let the oil cool slightly so it infuses for 5 minutes. Strain out the garlic if you prefer a clear oil, or leave the slices in for garnish.

Infuse chile oil

Spread the chile labneh in an even layer on a shallow serving plate or in the center of a platter. Spoon or pipe the warm whipped sweet potato over the labneh, creating gentle peaks or a smooth mound. Drizzle 2 tablespoons of the warm chile oil over the sweet potato and around the labneh, reserving a little for finishing. Scatter the toasted pepitas, crumbled feta (if using), and chopped chives over the top. Finish with a light sprinkle of flaky sea salt and the remaining chile oil for shine and extra heat.

Assemble the dish

Serve immediately with warm pita, grilled flatbread, or crisp vegetables for dipping. Leftovers can be refrigerated separately (labneh and sweet potato) for up to 2 days; reheat sweet potato gently before assembling.

Braised Lamb Fatteh

Whipped Sweet-potato And Chile Labne