Braised Lamb Fatteh Recipe

Prep and brown lamb

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.

Sweat aromatics

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.

Build braising base

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.

Add liquid and braise

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.

Finish and shred

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.

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.

Crisp the reserved fat and nuts

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.

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.