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Lamb and Date Stew

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This dish is traditionally from Oman



Lamb and Date Stew






2 pounds of boneless leg of lamb (or beef or camel meat) cut into 1 to 1 ½ inch pieces (or four pounds of meat with bones)

1 to 2 teaspoon crushed red pepper

1 tsp. ground cinnamon

½ tsp. salt

1 tsp. ground turmeric

1 tsp. ground ginger

1 Tbsp cornstarch

2 Tbsp. cold water

1 cup of pitted dates

3 cloves of garlic, minced

2 large cans of beef broth

(14 1/2 ounces each; or beef bouillon with water)

2 Tbsp. olive oil

2 large onions, chopped

cooked white rice

1/4 cup of toasted slivered almonds (optional)






1.In a mixing bowl combine the spices and salt.

2. Coat the meat with the seasoning mixture.

3. In a large, heavy skillet heat oil over medium-high heat.

4. Brown the meat in the hot oil. Add onions and garlic, and stir to combine.

5. Pour the broth over all, and bring to a boil.

6. Then, cover and simmer on the lowest heat for a couple of hours or till the meat is tender.

7. Skim fat from the surface of the juices. Stir cornstarch into the cold water; add to meat in the pan and stir.

8. Add the dates, and stir to combine.

9. Cover and simmer another 15 minutes or till mixture is slightly thickened and bubbly.

10. Serve hot over white rice and garnish with toasted almonds.



[by Mutmaina]


[11 Dhul Hijjah 1423]

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Interesting. I think I'll try the recipe without using the dates and just eat a lot of them for desert. I can see you love dates too!

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