Omani-Style Lamb
Published March 16, 2002
- Total Time
- 1 hour 15 minutes, plus 1 hours' sit time
- Rating
- Comments
- Read comments
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Ingredients
½ baby lamb cut in 7 pieces, about 7 pounds
2 tablespoons powdered cinnamon
2 tablespoons cumin
2 tablespoons cloves
2 tablespoons cardamom
1 tablespoon freshly ground black pepper
1 cup vegetable oil
2 pounds pitted dates, soaked in 2 cups water overnight, then mashed by hand or in a food processor
½ cup fresh lemon juice
½ cup vinegar
2 teaspoons salt or to taste
Nutritional analysis per serving
52 grams carbs; 1 milligram cholesterol; 345 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 6 grams fiber; 241 milligrams sodium; 2 grams protein; 43 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub lamb with spices. Set aside for an hour or so.
- Step 2
Heat oil over medium heat in a lidded kettle large enough to hold lamb in 2 layers. In batches, brown lamb on all sides.
- Step 3
Discard all but 1 tablespoon of fat. Add dates, lemon juice, vinegar and salt and reduce by half. Arrange lamb pieces in 2 layers. 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. (Add water as needed.) Cook until lamb is tender, testing it with a fork.
- Step 4
The lamb is ready when it begins to fall from the bone.
Private Notes
Comments
We like to do it with half the meat, but all the other ingredients. Essential making a 1/2 recipe with the sauce doubles
I doubled the sauce (vinegar, lemon, dates, and salt) to give it more liquid. Transferring to an oven with a lid to cook after the dates caramelize can reduce burning on the bottom. Serve with steamed green beans AND saffron rice with saffron, cardamom, sultana raisins, caramelized onions, and toasted pine nuts. You can top the dish with toasted pine nuts or pistachios for nuttiness. It is a sweet dish
Do you put the water in with the dates to mash or food process them?
what type of vinegar would be best? I’m thinking cider, or a white or red wine vinegar?
I have read date vinegar or cider vinegar.