For ➍1-2 ts crushed red pepper
1 ts ground turmeric
1 ts ground ginger
1 ts ground cinnamon
½ ts salt
1 kg boneless leg of lamb (or beef or camel meat), cut into 2.5 cm pieces (or double weight with bones)
2 tbs olive oil
2 large onions, chopped
3 cloves of garlic, minced
8 dl beef bouillon
1 tbs cornstarch
2 tbs cold water
225 g pitted dates (soaked in 5 dl water overnight, then mashed by hand or in a food processor*).
cooked white rice
30 g toasted slivered almonds*
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 m or till mixture is slightly thickened and bubbly.
Serve hot over white rice and garnish with toasted almonds.
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 m or till mixture is slightly thickened and bubbly.
Serve hot over white rice and garnish with toasted almonds.
*Optional.
