Omani-Style Lamb

Directions

1. 1
   Rub lamb with spices.
2. 2
   Set aside for an hour or so.
3. 3
   Heat oil over medium heat in a lidded kettle large enough to hold lamb in 2 layers.
4. 4
   In batches, brown lamb on all sides.
5. 5
   Discard all but 1 tablespoon of fat.
6. 6
   Add dates, lemon juice, vinegar and salt and reduce by half.
7. 7
   Arrange lamb pieces in 2 layers.
8. 8
   Set lid ajar slightly and braise lamb over a medium-low flame for about an hour, turning meat from time to time while stirring date mixture to prevent scorching.
9. 9
   (Add water as needed.)
10. 10
    Cook until lamb is tender, testing it with a fork.
11. 11
    The lamb is ready when it begins to fall from the bone.