On Tue 13 May 2008 04:58:39p, told us...

> 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

You're very welcome!

--
Wayne Boatwright
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Tuesday, 05(V)/13(XIII)/08(MMVIII)
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