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 Lamb, boneless shoulder or
-stew meat, cut 1 1/2" pcs.
5 tb Parsley, chopped
1/4 c Cilantro chopped
1 ts Cinnamon
1 ts Ginger
1/8 ts Saffron threads, crushed
1 1/2 c Water
8 oz Dates, pitted
2 tb Honey
2 tb Almonds, slivered, toasted

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

Heat vegetable oil in a Dutch oven over med-high heat. Working in
batches, season lamb with sat pepper, add to Dutch oven and brown
all over, about 4 minutes per batch. Return all lamb to Dutch oven
after finishing browning. Mix in parsley, cilantro, cinnamon, ginger
and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to
med-low, cover and simmer until lamb is tender, about 1 hour.

Using slotted spoon, remove lamb and onions to a bowl. Add dates and
honey to drippings in Dutch oven. Simmer for 5 minutes, mashing dates
to a coarse puree with a fork. Add remaining onions and simmer until
almost tender about 5 minutes. Mix in remaining 1/2 cup water if
necessary tothin sauce. Return lamb to mixture and simmer until
heated through, about 5 minutes. Season to taste with salt pepper.
Transfer to platter and top with slivered almonds and a few chopped
dates.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95

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