Entree: Albania – Mish me Arra (Slow-cooked meat in a rich spiced walnut sauce)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
2 hrs
Additional
30 min
Total
3 hrs
Ingredients
- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 medium onions, finely chopped — about 8 oz (225 g)
- 3 cloves garlic, minced — about 0.75 oz (20 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or light stock
- 1 1/2 cups (150 g) walnuts, finely ground
- 1/4 cup (30 g) stale breadcrumbs (optional, to thicken)
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves or a pinch of nutmeg (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh parsley for garnish
Instructions
1. Heat 2 tablespoons (30 ml) olive oil in a heavy pot over medium-high heat. Season the lamb pieces with salt and pepper and brown in batches until well caramelized, about 4–6 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tablespoon (15 ml) olive oil and sauté the chopped onions until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute.
3. Stir in tomato paste and cook 2–3 minutes to deepen the paste’s flavor. Add the bay leaf and ground cinnamon and cloves, stirring to combine.
4. Return the browned lamb to the pot, add 1 cup (240 ml) water or stock, bring to a simmer, cover, and reduce heat to low. Simmer gently for 1 to 1 1/2 hours, until the lamb is tender.
5. While the meat simmers, grind the walnuts finely (use a food processor) and mix with the breadcrumbs if using to form a thick paste. Add 1/4 cup (60 ml) hot cooking liquid from the pot and whisk until smooth.
6. When the lamb is tender, stir the walnut mixture into the pot. Simmer uncovered 10–15 minutes, stirring, until the sauce is thick and coats the meat. If the sauce is too thick, add a splash of hot water.
7. Stir in lemon juice, adjust salt and pepper to taste, and remove the bay leaf.
8. Serve mish me arra hot, garnished with chopped parsley, alongside rice, polenta, or warm bread.
