Warning! This recipe is very aromatic and fragrant, but not
everyone will like it. It's slightly bitter and not suitable for all
Put the coconut oil into a frying pan and melt at a low heat. Add
the garlic and all the spices, then toss in the lam (cut up into
pieces) and slowly cook while stirring occasionally. If it dries
out, just add a bit of water (or wine).
While the meat is cooking, put half a cup of tahini into a bowl
and slowly add the lemon juice while stirring. The tahini will
eventually break down and become smooth, it just takes time. When
it's smooth, chop up the onion (very fine), crush/mince the 4 cloves
of garlic, and add both to the tahini. Finally, add the salt. I've
given the options of 2 teaspoons or three (one tablespoon) depending
on how you like your tihini. Add and taste is the best way to go.
P.S. Tahini sauce can be used for a number of things, mostly
poured over falafels or topping a plate of humus. Just add a bit of
water (it will turn white) to make it the consistency you want and
there you have it.
When the meat is half cooked, add your tahini and Greek yogurt, cayenne to taste, and allow to finish
You can serve this as a main entre with rice and vegetables, or
you can serve this over the rice (or
One more variation is to chop up veggies, toss in over the meat
and sauce and create a faux stir fry. Serve this over rice or
When you mix the vegetables in, you’ll need to increase the
amounts of the spices, just a tad. And always a bit more salt (or
soy sauce) and (cayenne) pepper to taste.