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Tuesday, November 9, 2010

Lamb with dried fruit (Allen and Nirelle)

Ingredients
2 lb boneless lamb stew meat -3/4 " cubes
oil
medium sized onion-chopped
2 cups water
piece of cinnamon
rind of lemon or lime
1/2 cup chopped dates
3/4 cup dried apricots
3/4 cup dried prunes pitted
1/4 cup sultanas
2 tbs brown sugar (no more or dish turns out too sweet)

Directions
Brown meat in oil
Remove meat and cook onion for 5 minutes
Return meat and add 1 cup water salt cinnamon and lemon rind. Cover and
simmer for 45 minutes.
Meanwhile heat chopped dates in remaining water until soft. Puree. Add date puree, the rest of the fruit and brown sugar. Stir, cover and simmer for one hour or until meat is tender.

Be careful not to over cook. Give the stew a stir from time to time.


Comments
This is timely given today's vote by Congress. The Iraqi's call the dish Hamuth Heloo. We have prepared it many times and it never fails to win praise.

When done remove cinnamon if you wish and serve piping hot on a mound of basmati rice. A glass of red wine and a simple salad go nicely.

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