Rutabiya

Name: Rutabiya
Ingredients: 2 pounds lamb, trimmed of excess fat; Salt and plenty of pepper; 1/4 teaspoon powdered saffron; 1/2 teaspoon ginger; 2 teaspoons cinnamon; 4 tablespoons oil; 2 large onions, finely chopped; 12 tablespoons honey (optional); 1/41/2 pound fresh or moist dried Tunisian or California dates, pitted; 1/23/4 cup blanched almonds, left whole or coarsely chopped, toasted or fried in oil; 3 tablespoons sesame seeds, toasted

11 ingredients

6 steps

Ingredients

2 pounds lamb, trimmed of excess fat
Salt and plenty of pepper
1/4 teaspoon powdered saffron
1/2 teaspoon ginger
2 teaspoons cinnamon
4 tablespoons oil
2 large onions, finely chopped
12 tablespoons honey (optional)
1/41/2 pound fresh or moist dried Tunisian or California dates, pitted
1/23/4 cup blanched almonds, left whole or coarsely chopped, toasted or fried in oil
3 tablespoons sesame seeds, toasted

Directions

1

Cut the meat into 6 pieces and put it in a pan.
2

Add salt, pepper, saffron, ginger, 1 teaspoon of the cinnamon, and the oil and onions.
3

Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water to keep the meat covered, and turning the pieces over.
4

Add the honey, if you like, and the remaining cinnamon and cook until the sauce is reduced, turning the pieces of meat over.
5

Add the dates and cook 1015 minutes more.
6

Serve sprinkled with almonds and sesame seeds.