2 tablespoons olive oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, coarsely chopped
1/3 cup fresh Italian parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon crushed saffron threads
2 cups vegetable broth
8 ounces pitted dates, quartered
2 tablespoons honey
1 3/4 cups canned chick-peas, rinsed and drained
2 oranges, peeled and cut into sections
1/4 cup sliced almonds, toasted
1 1/2 cups couscous, prepared according to package directions


Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the
lamb with salt and pepper. In batches, add the lamb to the Dutch oven,
searing until just brown about 4 minutes per batch. Using a slotted spoon,
transfer each batch of lamb to a bowl. Add the onion to the Dutch oven and
sauté until tender about 4 minutes. Mix in the parsley, cilantro, cinnamon,
ginger, saffron and vegetable broth. Return all of the lamb with its juices
to the Dutch oven and bring to a rolling simmer. Cover and reduce the heat
to low, simmer until lamb is tender, about 1 1/2 hours.

Add the dates, honey and chickpeas to the lamb mixture, stir to
incorporate. Simmer until heated through, about 15 minutes. Transfer to a
deep platter and garnish with orange sections and almonds. Serve atop the
couscous.



--
Wayne Boatwright
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Monday, 05(V)/12(XII)/08(MMVIII)
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Countdown till Memorial Day
1wks 6dys 1hrs 45mins
-------------------------------------------
I've had a pefectly wonderful evening.
But this wasn't it. --Groucho Marx
-------------------------------------------

On Tue 13 May 2008 05:39:41a, Janet Baraclough told us...

The message 4
from Wayne Boatwright contains these
words:

2 tablespoons olive oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch
pieces 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, coarsely chopped
1/3 cup fresh Italian parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon crushed saffron threads
2 cups vegetable broth
8 ounces pitted dates, quartered
2 tablespoons honey
1 3/4 cups canned chick-peas, rinsed and drained
2 oranges, peeled and cut into sections
1/4 cup sliced almonds, toasted 1 1/2 cups couscous, prepared
according to package directions


Heat the olive oil in a heavy Dutch oven over medium-high heat. Season
the lamb with salt and pepper. In batches, add the lamb to the Dutch
oven, searing until just brown about 4 minutes per batch. Using a
slotted spoon, transfer each batch of lamb to a bowl. Add the onion to
the Dutch oven and sauté until tender about 4 minutes. Mix in the
parsley, cilantro, cinnamon, ginger, saffron and vegetable broth.
Return all of the lamb with its juices to the Dutch oven and bring to a
rolling simmer. Cover and reduce the heat to low, simmer until lamb is
tender, about 1 1/2 hours.

Add the dates, honey and chickpeas to the lamb mixture, stir to
incorporate. Simmer until heated through, about 15 minutes. Transfer to
a deep platter and garnish with orange sections and almonds. Serve atop
the couscous.

Hey that smells good :-) Thanks W.

Janet


You're welcome, Janet. We think it's very tasty.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/13(XIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 5dys 15hrs 45mins
-------------------------------------------
One hologram is worth 1,000,000,000 words.
-------------------------------------------

"Wayne Boatwright" wrote in message
3.184...
snip lovely recipe

Sounds gorgeous, Wayne but ... it's gonna be over 90F here today, it's gotta
be hotter than that in Phoenix! Maybe "heavy" fare doesn't bother you in
these temps when you get used to it?

TammyM, has lived with "Sacramento's dry heat" for all of her years

On Tue 13 May 2008 11:03:37a, TammyM told us...


"Wayne Boatwright" wrote in message
3.184...
snip lovely recipe

Sounds gorgeous, Wayne but ... it's gonna be over 90F here today, it's
gotta be hotter than that in Phoenix! Maybe "heavy" fare doesn't bother
you in these temps when you get used to it?

TammyM, has lived with "Sacramento's dry heat" for all of her years




Actually, it's cool today, only 72 at the moment. Yesterday it waS 94,
which still doesn't seem hot for Phoenix. No, heavy food doesn't bother me
when it's hot. After all, we exist mainly in an air conditioned space, and
I suppose one also gets used to the heat. Although I have to admit that
the first day it hits 110-115 I will NOT be ready for it. :-)

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/13(XIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 5dys 12hrs 20mins
-------------------------------------------
Gee, Brain, what are we gonna do
tonight? - Pinky
-------------------------------------------

On Tue, 13 May 2008 05:20:29 GMT, Wayne Boatwright
wrote:

2 tablespoons olive oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, coarsely chopped
1/3 cup fresh Italian parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon crushed saffron threads
2 cups vegetable broth
8 ounces pitted dates, quartered
2 tablespoons honey
1 3/4 cups canned chick-peas, rinsed and drained
2 oranges, peeled and cut into sections
1/4 cup sliced almonds, toasted
1 1/2 cups couscous, prepared according to package directions


Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the
lamb with salt and pepper. In batches, add the lamb to the Dutch oven,
searing until just brown about 4 minutes per batch. Using a slotted spoon,
transfer each batch of lamb to a bowl. Add the onion to the Dutch oven and
sauté until tender about 4 minutes. Mix in the parsley, cilantro, cinnamon,
ginger, saffron and vegetable broth. Return all of the lamb with its juices
to the Dutch oven and bring to a rolling simmer. Cover and reduce the heat
to low, simmer until lamb is tender, about 1 1/2 hours.

Add the dates, honey and chickpeas to the lamb mixture, stir to
incorporate. Simmer until heated through, about 15 minutes. Transfer to a
deep platter and garnish with orange sections and almonds. Serve atop the
couscous.

That looks delicious, snipped and saved. Thanks for posting it Wayne.

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

On Tue 13 May 2008 04:58:39p, told us...

On Tue, 13 May 2008 05:20:29 GMT, Wayne Boatwright
wrote:

2 tablespoons olive oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, coarsely chopped
1/3 cup fresh Italian parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon crushed saffron threads
2 cups vegetable broth
8 ounces pitted dates, quartered
2 tablespoons honey
1 3/4 cups canned chick-peas, rinsed and drained
2 oranges, peeled and cut into sections
1/4 cup sliced almonds, toasted
1 1/2 cups couscous, prepared according to package directions


Heat the olive oil in a heavy Dutch oven over medium-high heat. Season
the lamb with salt and pepper. In batches, add the lamb to the Dutch
oven, searing until just brown about 4 minutes per batch. Using a
slotted spoon, transfer each batch of lamb to a bowl. Add the onion to
the Dutch oven and sauté until tender about 4 minutes. Mix in the
parsley, cilantro, cinnamon, ginger, saffron and vegetable broth. Return
all of the lamb with its juices to the Dutch oven and bring to a rolling
simmer. Cover and reduce the heat to low, simmer until lamb is tender,
about 1 1/2 hours.

Add the dates, honey and chickpeas to the lamb mixture, stir to
incorporate. Simmer until heated through, about 15 minutes. Transfer to
a deep platter and garnish with orange sections and almonds. Serve atop
the couscous.

That looks delicious, snipped and saved. Thanks for posting it Wayne.

koko

You're very welcome!

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/13(XIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 5dys 4hrs 45mins
-------------------------------------------
To every rule there is an exception,
and vice versa..
-------------------------------------------