Considered the ''bread of the desert,'' dates symbolize hospitality. You would find this dish at Arab wedding parties. It can be a little sweet, so feel free to leave out the honey.
• 3 pounds boned shoulder or neck fillet of lamb
• ½ stick (4 tablespoons) butter or ¼ cup vegetable oil
• 2 medium yellow onions, chopped
• ½ teaspoon saffron threads
• ½ teaspoon ground ginger
• Salt and freshly ground pepper
• 1 (2-inch) cinnamon stick
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 ¾ cups dates, pitted
• ½ cup blanched almonds and 3 tablespoons sesame seeds for garnish (optional)
Trim any excess fat from the lamb and cut into 6 or 8 pieces. Heat the butter in a large skillet, add the lamb and brown all over. Remove the meat. Add the onions and cook, stirring, until they begin to brown, about 5 minutes. Stir in the saffron and ginger; return the lamb to the pan. Add salt and pepper to taste and the cinnamon stick. Cover with water and simmer, covered, for 1 ½ hours to 2 hours, turning meat occasionally, until very tender.
Take out two pieces of meat in order to make room in the pan, and stir in the honey and the ground cinnamon. Move the meat around so the honey and sauce is spread around and then return the meat. Cook until the sauce is reduced, turning the meat over as you do. Add the dates and cook 5 to 10 minutes more.
Toast the almonds until lightly golden. Leave whole or coarsely chop, and sprinkle over the meat when serving, adding lightly toasted sesame seeds if you wish. Makes 6 to 8 servings.
Source: Adapted from
Arabesque by Claudia Roden (Knopf, 2005).
Per serving: 667 calories (42 percent from fat), 31.9 g fat (10.7 g saturated, 14.5 g monounsaturated), 172.2 mg cholesterol, 47.7 g protein, 51 g carbohydrates, 6.2 g fiber, 217.1 mg sodium.