| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Dates, Lamb, Meats, Saffron | 6 | Servings |
INGREDIENTS
| 10 | oz | Pearl onions |
| 2 | T | Vegetable oil |
| 3 | lb | Lamb, boneless shoulder or |
| stew meat cut 1 1/2" | ||
| pcs. | ||
| 5 | T | Parsley, chopped |
| 1/4 | c | Cilantro chopped |
| 1 | t | Cinnamon |
| 1 | t | Ginger |
| 1/8 | t | Saffron threads, crushed |
| 1 1/2 | c | Water |
| 8 | oz | Dates, pitted |
| 2 | T | Honey |
| 2 | T | Almonds, slivered toasted |
INSTRUCTIONS
Cook onions in a medium pot of boiling water for 2 minutes, drain, rinse under cold water and peel. Heat vegetable oil in a Dutch oven over med-high heat. Working in batches, season lamb with sat &pepper, add to Dutch oven and brown all over, about 4 minutes per batch. Return all lamb to Dutch oven after finishing browning. Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to med-low, cover and simmer until lamb is tender, about 1 hour. Using slotted spoon, remove lamb and onions to a bowl. Add dates and honey to drippings in Dutch oven. Simmer for 5 minutes, mashing dates to a coarse puree with a fork. Add remaining onions and simmer until almost tender about 5 minutes. Mix in remaining 1/2 cup water if necessary tothin sauce. Return lamb to mixture and simmer until heated through, about 5 minutes. Season to taste with salt & pepper. Transfer to platter and top with slivered almonds and a few chopped dates.
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