Middle Eastern, Mutton and Lamb

Lamb Stew with Dates

Ingredients:
Ghee – 50 gms
Lean Lamb – 900 gms, cut into 1 inch pieces
Onion – 1, chopped
Water – 600 ml
Salt – 1 1/2 tsp
Cinnamon – 2 inch piece
Loomi (Dried Lime) – 1
Dried Dates – 6, stoned, chopped
Dried Apricots – 8, halved
Prunes – 8 to 10, stoned, halved
Raisins – 3 tblsp
Honey – 1 tblsp

Method:
1. Heat ghee in a large pan.
2. Add the lamb pieces and saute for 6 to 7 minutes, stirring frequently.
3. Remove and keep aside.
4. Fry the chopped onions until soft.
5. Add the lamb pieces to the pan.
6. Add 1/2 the water, salt, cinnamon and dried lime.
7. Cover pan, reduce heat and simmer for 45 minutes.
8. Meanwhile, heat the remaining water in a small pan.
9. Add the chopped dates and simmer over moderate heat for 12 to 15 minutes until the dates soften.
10. Blend the dates to a puree and add it to the meat mixture.
11. Add the apricots, prunes, raisins and honey.
12. Mix well.
13. Cover the pan again and cook for a further 60 minutes.
14. When the lamb is tender, transfer it to a serving dish.
15. Remove the cinnamon stick and dried lime.
16. Serve hot with rice.