Terracotta Baked Date Sweet Spice Lamb
Yesterday was one of those hectic days that inspired me in the first place to create this blog for easy and fast cooking.
My day started early to allow myself to work on my blog recipes, then somehow my agenda for the day transformed from a few things on my plate to:
1. 8 am drop my daughter off school, and head back home.
2. Take the dog to the vet for a minor procedure.
3. From the vet to the supermarket as I have invited one of my dearest University friends visiting Dubai for a week over for dinner.
4. Staring at the shelves, brainstorming a meal that takes no time and my friend would love. Voilà. The lamp lit…but I need to order lamb from the butcher.
5. Order lamb from the butcher.
6. 11 am take my son to his GCSE exam. I get stuck in traffic then back home.
7. Work on my recipes and blog again.
8. 1 pm pick up my daughter from school, and head back home.
9. Oh no!!! I forgot to pick up the meat from the butcher. Off again. Pick it up, get stuck in traffic again, and head back home.
10. 10 minutes to assemble this dish and bang in the oven. Mission accomplished.
11. OMG the vet calls and dog ready for pick up. Head to the vet and pick him up, and head back home.
12. 4 pm back to school to pick up my son, and head back home.
13. My daughter calls asking where I am. “Mum, take me to the gym”. Me:” Sorry stuck in traffic".
14. 5 pm arrive home, prepare other mezze for dinner and being grateful the marathon against time has come to an end.
I am sure many of you have days like this.
This dish came to me as I was at the supermarket. I have never had it nor made it before, but the combination of the ingredients tantalized my taste buds. I really recommend you try to make this recipe as not only is it easy, but it is fast and effortless. The balance between the sweetness of the dates and spices against the richness of the lamb and the vinegar was the perfect companion.
Ingredients:
Servings: 7
- 1 1/2 kilograms lamb, with bone
- 1 onion, sliced
- 1 dried poblano pepper
- 5 cloves garlic
- 2 cups beef stock
- 10 dates, seedless
- 2 cinnamon sticks
- 2 bay leaf
- 15 cloves
- 4 tablespoons date molasses
- 3 tablespoons cider vinegar
- 1 tablespoon salt, to taste
- 1 tablespoon cracked black pepper or 15 peppercorns
Method:
Ask the butcher to cut the lamb to the size as seen in the picture.
Mix all the ingredients together in a terracotta pot and close the lid.
Place on a medium heat. Making sure you use a heat diffuser, otherwise the pot will crack.
Cook for 1 - 1 1/2 hrs, or until the lamb is cooked. Check that the stock has not evaporated and adjust the salt. An alternative cooking method is to bake it in the oven at 160 c, fan setting, for 3 1/3 hrs. or until lamb is cooked.
Tips:
* You can use beef chunks or back ribs instead of lamb.
* A vegetarian version can be accomplished by using root vegetables.
* You can eat it with couscous, rice or simply a French baguette to soak up the sauce.
Per Serving: 568 Calories; 39g Fat (59.6% calories from fat); 30g Protein; 29g Carbohydrate; 9g Dietary Fiber; 119mg Cholesterol; 1654mg Sodium.