This is a dish you can prepare well in advance. In Turkey, they may add a little grape molasses called pekmez, which you can buy in Turkish stores, but, for me, the dish is sweet enough as it is with the onions, chestnuts, and sugar. Serve it hot with plain rice or rice with chickpeas (see Variation page 193).

　　

Ingredients

serves 6 to 8

　　1 1/2 pounds shallots or baby onions

　　3 pounds boned shoulder or neck fillet of lamb

　　1/4 cup sunflower oil

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground allspice

　　1 teaspoon sugar

　　Salt and black pepper

　　1 pound frozen or vacuum-packed peeled chestnuts

　　

Step 1

To peel the shallots or baby onions more easily, blanch them in boiling water for 5 minutes. This loosens their skins. When they are cool enough to handle, peel them and trim the roots.

　　

Step 2

Cut the meat into 6 to 8 pieces. Remove any skin, and trim some but not all of the fat.

　　

Step 3

In a large saucepan, fry the shallots or onions in the oil over a medium heat, turning them, until they are brown all over. Then lift them out and put in the meat. Turn the pieces to brown them on all sides.

　　

Step 4

Add water to barely cover the meat. Bring it to the boil, remove any scum, then add the cinnamon, allspice, sugar, salt, and pepper. Simmer, covered, for about 1 1/2 hours, until the meat is very tender, turning it over and adding a little water so that it does not dry out. Put back the onions and cook for 15 minutes more. Finally, add the chestnuts and cook for 10 minutes more.

　　Arabesque