Lamb Braised in Date Sauce

Trim fat from lamb; cut lamb into 1-inch (2.5 cm) cubes. In Dutch oven, toss lamb with ras el hanout. Add 2 cups (500 mL) water, half of the dates, the oil, salt and pepper; cover and bake in 350°F (180°C) oven, stirring every 30 minutes, until lamb is tender, about 2 hours.

Meanwhile, spread almonds in small pan; add to oven and toast just until golden, about 6 minutes. Set aside.

With slotted spoon, remove lamb to bowl. Add carrots to Dutch oven and bring to boil over medium-high heat; reduce heat to medium and simmer until reduced by one-quarter and carrots are tender, about 12 minutes.

Add remaining dates; return lamb to pot and heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.) Sprinkle with almonds and parsley.

Additional information :

Tip: To make your own ras el hanout, mix 1/2 tsp (2 mL) each ground cumin, ginger, turmeric and salt ; 1/4 tsp (1 mL) each granulated sugar and pepper; and pinch each cayenne pepper, ground cinnamon, allspice, fennel and cloves. Store in airtight container for up to 3 months. Makes about 1 tbsp (15 mL).

Source : Canadian Living Magazine: November 2005