Loraine cooked this delicious Middle Eastern lamb stew with tahini crust from this recipe by the inimitable Yotam Ottolenghi. Serve with rice or bulghur. Season 1kg (2.2 lbs) of stewing lamb with ¾ of a teaspoon of salt and a generous amount of freshly ground black pepper. Set aside. Heat 2 tablespoons of oil in … Continue reading lamb siniyah