Coriander and Turmeric Lamb Stew with Pearl Onions and Dates
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1.5 pounds lamb stew meat, cut into 1-inch cubes
- 1 cup pearl onions, peeled
- 1/2 cup dates, pitted and halved
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 4 cups lamb broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides for about 6 minutes.
- Stir in the minced garlic, ground coriander, and turmeric. Cook for 1 minute until the spices smell fragrant.
- Pour in the lamb broth, then add the salt and black pepper. Bring the mixture to a gentle boil.
- Lower the heat to a simmer, cover the pot, and cook for 1 hour until the lamb starts to soften.
- Add the pearl onions and date halves. Continue simmering uncovered for 30 minutes so the onions stay whole and the sauce thickens slightly.
- Taste and adjust salt if needed, then remove from heat.
Notes
Simmer the dates only in the final stage so they soften without fully breaking down into the broth. Leftovers taste even better the next day after the spices settle, and the stew reheats well on low heat with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Middle Eastern
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Middle Eastern
Equipment: Large Pot, Wooden Spoon, Knife