Slow-Simmered Lamb with Dates and Cumin

Name: Slow-Simmered Lamb with Dates and Cumin
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 pounds lamb shoulder; 2 medium, finely chopped yellow onion; 4 cloves, minced garlic; 1 cup pitted dried dates; 1 tablespoon cumin seeds; 3 tablespoons tomato paste; 2 cups chicken broth; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper

Tender lamb braised with sweet dates and warm cumin, capturing the essence of ancient river valley cooking.

Cuisine: Middle Eastern

Category: Quick Meals

Prep: 20 minutes. Cook: 120 minutes.

Serves 6.

Ingredients

1.5 pounds lamb shoulder
2 medium, finely chopped yellow onion
4 cloves, minced garlic
1 cup pitted dried dates
1 tablespoon cumin seeds
3 tablespoons tomato paste
2 cups chicken broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat. Add 1.5 pounds cubed lamb shoulder and sear for 4-5 minutes per side until browned, then remove and set aside.
Step 2: Add 2 finely chopped yellow onions and 4 minced garlic cloves to the pot, cooking for 3 minutes until softened and fragrant. Stir in 1 tablespoon cumin seeds and cook for 1 minute until aromatic.
Step 3: Return the seared lamb to the pot, add 3 tablespoons tomato paste, and stir to coat. Pour in 2 cups chicken broth, then add 1 cup pitted dates, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer.
Step 4: Cover and reduce heat to low. Simmer for 2 hours, stirring occasionally, until the lamb is fork-tender and the sauce has thickened slightly. Discard any excess fat before serving.