On Tue, 13 May 2008 05:20:29 GMT, Wayne Boatwright
> wrote:

>2 tablespoons olive oil
>3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
>1/2 teaspoon salt
>1/2 teaspoon freshly ground black pepper
>1 large yellow onion, coarsely chopped
>1/3 cup fresh Italian parsley, chopped
>1/4 cup fresh cilantro, chopped
>1 teaspoon cinnamon
>1 teaspoon ginger
>1/8 teaspoon crushed saffron threads
>2 cups vegetable broth
>8 ounces pitted dates, quartered
>2 tablespoons honey
>1 3/4 cups canned chick-peas, rinsed and drained
>2 oranges, peeled and cut into sections
>1/4 cup sliced almonds, toasted
>1 1/2 cups couscous, prepared according to package directions
>
>
>Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the
>lamb with salt and pepper. In batches, add the lamb to the Dutch oven,
>searing until just brown about 4 minutes per batch. Using a slotted spoon,
>transfer each batch of lamb to a bowl. Add the onion to the Dutch oven and
>sauté until tender about 4 minutes. Mix in the parsley, cilantro, cinnamon,
>ginger, saffron and vegetable broth. Return all of the lamb with its juices
>to the Dutch oven and bring to a rolling simmer. Cover and reduce the heat
>to low, simmer until lamb is tender, about 1 1/2 hours.
>
>Add the dates, honey and chickpeas to the lamb mixture, stir to
>incorporate. Simmer until heated through, about 15 minutes. Transfer to a
>deep platter and garnish with orange sections and almonds. Serve atop the
>couscous.

That looks delicious, snipped and saved. Thanks for posting it Wayne.

koko
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updated 5/11
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