Lamb Stew with Dates is a hearty and indulgent dish that will transport your taste buds to the exotic flavors of the Middle East. This stew combines tender lamb with a medley of dried fruits, creating a delightful balance of savory and sweet notes that will have you craving more with every bite.
About the Recipe
If you’re a fan of Middle Eastern cuisine or just love trying new and exciting flavors, this Lamb Stew with Dates is a must-try recipe. The combination of lamb and dried fruits might seem unconventional, but trust me, it’s a match made in flavor heaven.
Why You’ll Love This Recipe
Imagine tender pieces of lamb simmered in a fragrant broth infused with the warmth of cinnamon and the bright tartness of loomi (dried lime). Then, add in the sweetness of plump dates, chewy apricots, juicy prunes, and golden raisins. It’s a symphony of flavors that will leave you feeling comforted and satisfied.
Lamb Stew with Dates
Cooking Tips
For the best results, use high-quality lamb and dried fruits. Browning the meat before simmering helps develop a rich, caramelized flavor. Don’t be afraid to adjust the seasoning to your liking – a pinch of saffron or a sprinkle of rose water can add an extra layer of exotic aroma.
Serving and Storing Suggestions
This Lamb Stew with Dates is hearty enough to be a meal on its own, but it’s also delicious served over a bed of fragrant basmati rice or with warm naan bread. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave. Serving size: 4-6 portions. Total preparation time: 2 hours.
Similar Recipes
- Moroccan Lamb Tagine with Apricots and Almonds
- Persian Lamb and Apricot Stew (Khoresht-e Aloo Esfenaj)
- Lebanese Lamb and Vegetable Stew (Yakhnit Batata)
Lamb Stew with Dates
Ingredients
- 50 gms Ghee - 50 gms
- 900 gms Lean Lamb (cut into 1 inch pieces)
- 1 Onion (chopped)
- 600 ml Water
- 1 1/2 tsp Salt
- 2 inch Cinnamon
- Loomi (Dried Lime - 1)
- 6 Dried Dates (stoned, chopped)
- 8 Dried Apricots (halved)
- 8 to 10 Prunes (stoned, halved)
- 3 tbsp Raisins
- 1tbsp Honey
Instructions
- Heat ghee in a large pan.
- Add the lamb pieces and saute for 6 to 7 minutes, stirring frequently.
- Remove and keep aside.
- Fry the chopped onions until soft.
- Add the lamb pieces to the pan.
- Add 1/2 the water, salt, cinnamon and dried lime.
- Cover pan, reduce heat and simmer for 45 minutes.
- Meanwhile, heat the remaining water in a small pan.
- Add the chopped dates and simmer over moderate heat for 12 to 15 minutes until the dates soften.
- Blend the dates to a puree and add it to the meat mixture.
- Add the apricots, prunes, raisins and honey.
- Mix well.
- Cover the pan again and cook for a further 60 minutes.
- When the lamb is tender, transfer it to a serving dish.
- Remove the cinnamon stick and dried lime.
- Serve hot with rice.
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Frequently Asked Questions
Can I substitute beef or chicken for the lamb?
Surely. While lamb is traditional, you can surely use beef or chicken in this recipe. The cooking times may need to be adjusted slightly, but the combination of savory meat and sweet dried fruits will still be delicious.
How can I make this dish vegetarian/vegan?
To make a vegetarian or vegan version, just omit the lamb and use vegetable broth instead of water. You can add in your favorite plant-based protein source, such as chickpeas or lentils, for extra heartiness.
Can I use fresh fruits instead of dried?
While dried fruits are traditional in this stew, you could experiment with fresh fruits like apricots, plums, or grapes. Keep in mind that fresh fruits will release more liquid during cooking, so you may need to adjust the amount of water or broth accordingly.
Is this dish spicy?
No, this Lamb Stew with Dates is not a spicy dish. It’s more about the warm, comforting flavors of cinnamon and the sweet-savory combination of the ingredients. However, you could add a pinch of cayenne pepper or harissa paste if you prefer a little heat.
Can I make this stew in advance?
Surely. This stew is perfect for making ahead and letting the flavors meld and deepen over time. merely cool it completely before storing in the refrigerator, and reheat gently on the stovetop or in the oven when ready to serve.
