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Bajjaria (bajjariya): recipe illustration
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Bajjaria (bajjariya)

Bajjaria is a Syrian dish of lamb slowly simmered in a fragrant tomato sauce, served with rice or bread. A family celebration dish, its meat is fall-apart tender and the sauce is gently sweet and spiced.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Melt the ghee in a large casserole over medium heat and brown the lamb pieces on all sides for 8 to 10 minutes.
  2. Add the sliced onions and let them turn golden for 5 minutes, then stir in the crushed garlic.
  3. Add the tomato paste and fry for 2 minutes, stirring, until it darkens slightly.
  4. Add the chopped tomatoes, sugar, spices and bay leaf, then cover with hot water to just reach the meat.
  5. Simmer gently, covered, for 60 minutes, checking from time to time.
  6. Add the potatoes cut into large cubes and cook for another 20 minutes until tender.
  7. Adjust the seasoning, sprinkle with chopped parsley and serve piping hot with the rice.

Variations and tips

Light version. Replace the lamb with free-range chicken thighs and reduce the cooking time to 40 minutes.

Using what's available here. Ghee can be replaced with clarified butter or olive oil.

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Original Ecomely recipe.