Lamb with Dried Fruits

Staff Writer
Lamb with Dried Fruits
Lamb with Dried Fruits
Alan Benson

Lamb with Dried Fruits

When dates are being dried, they exude a thick, molasses-like syrup. The Iraqi cook adds some of this syrup when making this dish, but the addition of brown sugar gives a somewhat similar flavor.

Click here to see The Definitive Guide to Middle Eastern Cooking.

5
Servings
871
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup ghee (clarified butter) or oil
  • 35 Ounces boneless stewing lamb, cut into 3/4-inch cubes
  • 1 onion, chopped
  • 2 Cups water
  • 1 small cinnamon stick
  • 1 noomi (dried lime), pierced twice with a skewer, or thinly peeled rind of 1/2 lemon
  • Salt, to taste
  • 1/2 Cup chopped dates
  • 3/4 Cups dried apricots
  • 3/4 Cups chopped pitted prunes
  • 1/4 Cup sultanas (golden raisins)
  • 2 Tablespoons brown sugar
  • Steamed white basmati or long-grain white rice, for serving

Directions

Heat half of the ghee or oil in a large, heavy-based saucepan over medium-high heat and brown the lamb, in batches if necessary.

Return all of the lamb to the pan and push to one side. Add the onion and cook for 5 minutes. Add 1 cup of the water, the cinnamon, and dried lime or lemon rind. Season with salt, to taste, then reduce the heat, cover, and simmer for 45 minutes.

Meanwhile, place the dates in a small saucepan with the remaining water and heat until the dates soften. Press through a sieve to purée.

Add the date purée to the stew with the apricots, prunes, sultanas, and sugar. Stir, then cover tightly and simmer until the lamb is tender, about 1 hour. Check during cooking to ensure the fruit does not stick to the pan, adding a little more water if necessary.

Remove the cinnamon and lime or lemon rind. Serve hot, with a dish of steamed rice.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

Nutritional Facts

Total Fat
57g
88%
Sugar
44g
N/A
Saturated Fat
27g
100%
Cholesterol
171mg
57%
Protein
35g
70%
Carbs
59g
20%
Vitamin A
133µg
15%
Vitamin B12
5µg
76%
Vitamin B6
0.5mg
23%
Vitamin C
9mg
14%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
8%
Vitamin K
25µg
32%
Calcium
91mg
9%
Fiber
6g
24%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
4mg
24%
Magnesium
78mg
20%
Monounsaturated
22g
N/A
Niacin (B3)
13mg
67%
Phosphorus
376mg
54%
Polyunsaturated
4g
N/A
Potassium
1129mg
32%
Riboflavin (B2)
0.5mg
30.4%
Sodium
975mg
41%
Sugars, added
4g
N/A
Thiamin (B1)
0.3mg
17.5%
Zinc
7mg
48%

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