Tuesday, April 22, 2008

Lamb And Date Stew



1 to 2 teaspoon crushed red pepper
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
2 pounds of boneless leg of lamb (or beef) cut into 1 to 1 ½ inch pieces (or four pounds of meat with bones)
2 Tablespoon olive oil
2 large onions, chopped
3 cloves of garlic, minced
2 large cans of beef broth (14 1/2 ounces each; or beef bouillon with water)
1 Tablespoon cornstarch
2 Tablespoons cold water
1 cup of pitted dates
cooked white rice
1/4 cup of toasted slivered almonds (optional)


In a mixing bowl combine the spices and salt. Coat the meat with the seasoning mixture. In a large, heavy skillet heat oil over medium-high heat. Brown the meat, in the hot oil. Add onions and garlic, and stir to combine. Pour the broth over all.

Bring to a boil. Then, cover and simmer on the lowest heat for a couple of hours or till the meat is tender. Skim fat from the surface of the juices. Stir cornstarch into the cold water; add to meat in the pan and stir.

Add the dates, and stir to combine. Cover and simmer another 15 minutes or till mixture is slightly thickened and bubbly. (This recipe is also delicious when made in a crockery cooker.)

Serve hot over white rice and garnish with toasted almonds.

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