Omani-Style Lamb

Name: Omani-Style Lamb
Total time: 2 h 15 min
Cuisine: middle eastern
Ingredients: 1/2 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; 1/2 cup fresh lemon juice; 1/2 cup vinegar; 2 teaspoons salt or to taste

Recipe from Marcia Stegath Dorr

Adapted by Jason Epstein

Total Time: 1 hour 15 minutes, plus 1 hours' sit time
Rating: 5(9)
Comments: Read comments

Featured in: FOOD; The Science of the Lambs

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Ingredients

½baby lamb cut in 7 pieces, about 7 pounds
2tablespoons powdered cinnamon
2tablespoons cumin
2tablespoons cloves
2tablespoons cardamom
1tablespoon freshly ground black pepper
1cup vegetable oil
2pounds pitted dates, soaked in 2 cups water overnight, then mashed by hand or in a food processor
½cup fresh lemon juice
½cup vinegar
2teaspoons salt or to taste

Ingredient Substitution Guide

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.

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