| 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.
A Message from our Provider:
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