Omani-Style Lamb

Ingredients

• ½ 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
• ½ cup fresh lemon juice
• ½ cup vinegar
• 2 teaspoons salt or to taste

• Nutritional Information

  • Nutritional analysis per serving (22 servings)

    1148 calories; 109 grams fat; 51 grams saturated fat; 0 grams trans fat; 47 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 10 grams protein; 111 milligrams cholesterol; 262 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Rub lamb with spices. Set aside for an hour or so.
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.
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.
4. The lamb is ready when it begins to fall from the bone.