Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Ottoman style Spiced Lamb - Salt Free

Showing the wonderful Spices of North Africa and the Ottoman Empire.


  • 500g Diced leg lamb or diced lamb shoulder

  • 1 x Brown onion, diced

  • Olive oil

  • 1 x Italian tin tomatoes. Diced

  • 2 x Celery stalks, washed and diced

  • 2 x Medium carrots, diced

  • 10 x Dried apricots

  • 2 x Cups rich chicken stock

  • Plain flour

  • 1 x Tablespoon pomegranate molasses - important

  • Squeeze of lemon juice.

  • 2 x Tablespoons tomato puree

  • 6 x Full teaspoons Spice Roads, SpiceOn, Moroccan Spice Blend

  • 1/2 x Cup toasted pine nuts

  • Chopped mint or parsley


Lightly dust the lamb pieces in the flour and in a heavy based pan brown the lamb evenly and set aside. In the same pan add a little more olive oil and add onions and garlic and sauté till soft and caramelised then add the tomato paste and stir for two minutes until the tomato paste is slightly brown.

Now add the Moroccan Spice Blend,chicken stock, tomatoes, celery, carrots, pomegranate molasses and stir well taking care not to burn the spices.

Return the lamb to the mixture and stir to then add the apricots and place in a covered pan and cook at 180c for around two hours, until lamb is just starting to break up and sauce is nicely thickened. Check after one hour and add a little water if needed.

Add the chopped mint or parsley and serve with Arborio rice or Couscous.

Important: Note 1. For a Reduced Salt diet add salt as you prefer when adding the Moroccan Spice Blend.

Note 2.The Pomegranate Molasses is an essential to this recipe. Available in all good food stores and a nice flavour addition to your pantry !

Comments: Dates may be added if you like. The carrots and celery, while not always used in Ottoman cuisine, add a nice dimension to this dish.

From our tastings we feel The Moroccan Spice Blend has lovely Green Cardamom, Sumac, Cinnamon and Coriander notes complimented by the nutmeg.