| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Lamb, Dates, Saffron, Meats |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Pearl onions |
| 2 |
tb |
Vegetable oil |
| 3 |
lb |
Lamb, boneless shoulder or stew meat, cut 1 1/2" pcs. |
| 5 |
tb |
Parsley, chopped |
| 1/4 |
c |
Cilantro chopped |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
| 1/8 |
ts |
Saffron threads, crushed |
| 1 1/2 |
c |
Water |
| 8 |
oz |
Dates, pitted |
| 2 |
tb |
Honey |
| 2 |
tb |
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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