Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Pearl onions
2 tb Vegetable oil
3 lb Boneless lamb
-shoulder or stew meat
-cut into 1 1/2" pieces
5 tb Parsley, chopped
1/4 c Cilantro, chopped
1 ts Ground cinnamon
1 ts Ground ginger
1/8 ts Crushed saffron threads
1 1/2 c Water (approx)
8 oz Pitted dates
2 tb Honey
2 tb Slivered almonds, toasted

Cook onions in medium pot of boiling water for 2 minutes. Drain, rinse
under cold water and peel.

Heat vegetable oil in heavy Dutch oven over medium-high heat. Working
in batches, season lamb with salt and pepper, add to Dutch oven and
brown, about 4 minutes per batch. Using slotted spoon, transfer lamb
to bowl after each batch is browned. Return all lamb and any juices
to Dutch oven. Mix in chopped parsley and cilantro, cinnamon, ginger
and saffron. Add 1 cup water and cup pearl onions. Reduce heat to
medium-low. cover and simmer until lamb is tender, about 1 hour.

Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3
dates for garnish; add remaining dates and honey to sauce in Dutch
oven. Simmer sauce for 5 minutes, mashing dates to coarse puree with
back of fork. Add remaining pearl onions and simmer until almost
tender, about 5 minutes. Mix in remaining cup water if necessary to
thin sauce. Return lamb mixture to Dutch oven; simmer until heated
through, about 5 minutes. Add salt and pepper to taste. Transfer to
platter. Top with slivered almonds and reserved dates.

Bon Apptit Special Collector's Edition The Mediterranean May 1995
Submitted By DIANE LAZARUS On 06-15-95

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