Ingredients

3 lb lamb stew meat cut into 1 1/2 inch cubes
10 oz. pearl onions
2 tbl. vegetable oil
5 tbl. fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. saffron, crushed
1 1/2 cup water
8 oz. dates, pitted
2 tbl. honey

Directions

1. Cook onions in boiling water for 2 minutes. Drain and rinse under cold water before peeling.
2. In a large dutch oven, heat vegetable oil over medium-high heat.
3. Season lamb with salt and pepper, add to Dutch oven and brown about 4 minutes (may require several batches)
4. Mix in chopped parsley, cilantro, cinnamon, ginger, saffron, 1 cup water and 1 cup pearl onions.
5. Reduce heat to medium-low, cover and simmer until lamb is tender, about 1 hour.
6. Using slotted spoon, transfer lamb and pearl onions to bowl.
7. Add dates and honey to sauce in Dutch oven.
8. Simmer sauce for 5 minutes, mashing dates with a fork.
9. Add remaining pearl onions and simmer until almost tender, about 5 minutes.
10. Add water more water if required to thin.
11. Return lamb to Dutch oven and simmer 5 minutes until heated.
12. Add salt and pepper to taste.

This recipe has great flavor, color and aroma. For those that don't like the taste of lamb -- you can't really tell that you're eating lamb. For most of my family the dish was too sweet (though not overpoweringly). Next time I plan to cut the amt. of dates
Oct 20, 2008 (report abuse)

Becky says...

You keep it up now, undsdetanr? Really good to know.
May 16, 2016 (report abuse)