Ktef Basar im Shzifim
This lamb braise is rich, aromatic, and deeply savory, with soft prunes melting into a glossy sauce scented with cinnamon and orange. The honey adds gentle sweetness rather than dessert-like flavor, balancing the lamb's richness and giving the dish a classic celebratory character.
Ingredients
Braise base
- 600 glamb shoulder, boneless, cut into 5 cm chunks
- 180 gonion, thinly sliced
- 4garlic cloves, sliced
- 20 mlolive oil
- 1 tspground cinnamon
- 1/2 tspground cumin
- 1 tsporange zest, finely grated
- 80 mlorange juice
- 250 mllamb or chicken broth, hot
- 1 tspfine salt
- 1/2 tspblack pepper
Fruit and finish
- 120 gpitted prunes
- 20 ghoney
- 15 gunsalted butter
- 1 tsptoasted sesame seeds
- 1 tbspflat-leaf parsley, chopped
Instructions
- 1
Pat the lamb dry and season it all over with the fine salt and black pepper. Slice the onion and garlic, grate the orange zest, juice the orange, and heat the broth so it goes into the pan hot; this keeps the braise cooking steadily.
- 2
Heat a heavy casserole or deep sauté pan over medium-high heat. Add the olive oil, then brown the lamb in a single layer in 2 batches, about 2-3 minutes per side, until a deep golden crust forms. Do not crowd the pan; proper browning builds the sauce's flavor. Transfer the browned lamb to a plate.
- 3
Lower the heat to medium. Add the onion and cook for 5 minutes, stirring and scraping up the browned bits, until softened and lightly caramelized. Add the garlic, ground cinnamon, and ground cumin and cook for 30 seconds, just until fragrant; avoid letting the spices scorch.
- 4
Return the lamb and any juices to the pan. Add the orange zest, orange juice, and hot broth. Bring to a brisk simmer, cover tightly, then cook over low heat for 30 minutes, turning the meat once halfway through. The liquid should bubble very gently, not boil hard, so the lamb stays tender.
- 5
Add the pitted prunes and honey, spooning some liquid over them. Re-cover and cook for 12-15 minutes more, until the lamb is fork-tender and the prunes are plump. If the lamb still resists a fork, give it a few extra minutes; tenderness matters more than the clock.
- 6
Uncover and raise the heat to medium. Simmer for 3-5 minutes to reduce the sauce until glossy and lightly syrupy. Stir in the unsalted butter to round out the sauce and give it sheen. Taste and adjust seasoning if needed.
- 7
Let the braise rest off the heat for 5 minutes so the juices settle and the sauce clings to the meat. Spoon into warm bowls, then finish with toasted sesame seeds and chopped parsley before serving.
Nutrition per serving
Notes
- •For a true 60-minute version, keep the lamb pieces fairly small and use a wide, heavy pan with a tight lid; both help the shoulder tenderize faster.
- •If your lamb shoulder is especially mature or cut into larger pieces, it may need 10-20 extra minutes beyond the stated time.
- •This is excellent with couscous, rice, or challah to catch the sweet-savory sauce.
- •A strip of orange peel can replace grated zest in a pinch, but remove it before serving for the best texture.
Background
Sweet-savory meat braises are deeply rooted in the Jewish cooking traditions of the Eastern Mediterranean and North Africa, where dried fruit, warming spices, and meat are often paired for Sabbath and holiday meals. In Israel, these flavors meet local citrus and modern home cooking, producing braised lamb dishes that feel both festive and comforting.
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