Moroccan Lamb Glaze
Lamb jus, pomegranate molasses and honey, reduced to a lacquer.
A lacquer for the kofta, brushed on at the end of grilling. It should coat and shine rather than pool, which is the difference between a glaze and a sauce.
For 30 portions, 60 kofta
Brush it on at the last stage of the fire, not before. It should lacquer the kofta and shine, not sit on it as a sauce.
Ingredients
- Lamb jus500 ml
- Pomegranate molasses80 g
- Honey40 g
- Harissa25 g
- Smoked sweet paprika5 g
- Cold butter50 g
Method
Reduce the lamb jus, pomegranate molasses, honey, harissa and paprika together over a gentle heat.
Take it as far as glossy, and until it coats the back of a spoon.
Take it off direct heat and whisk in the cold butter.
Brush it lightly over the kofta during the final stage of grilling over charcoal.
Brush once more immediately before service if it needs it. It is a lacquer, not a bath.
Chef’s notes
- PROVENANCE. The six ingredients and the instruction to reduce until glossy are Chef Paul's, from the kofta document. The proportions are a DUKAI standard formulation, set later so that the glaze could be written down, and they are built for his batch of 30 portions, which is 60 kofta.
Keeping
DUKAI storage guidance
Cool it quickly rather than leaving it on the pass: to below 21°C within about two hours, and to 5°C or below within a further four. At 5°C or below, use within 3 to 4 days. Like the jus, the butter goes in at the end: reduce and store, then mount what you need.
Allergens and diet
Milk, from the butter.
Also in the Recipe Book
Last refined · September 2026