Ingredients
- 2½ lbs leg of lamb
- 1½ cup pitted black olives
- 4 tbsp olive oil
- 2 yellow onions, chopped
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp allspice
- 9 oz Medjool dates
- 1 cup pure pomegranate juice
- 1 cup water
- 1½ tsp kosher salt
- Pomegranate seeds (optional)
How to Make It
- Preheat oven to 300°.
- Prepare the lamb by removing from bone and trimming away all fat and tendon. Cut into 1” to 1 ½” cubes.
- Using an extra large pan, heat the olive oil over medium heat and add onion. Cook, stirring occasionally, for about 10 to 12 minutes or until softened. Add cinnamon, ginger, cumin, turmeric, and allspice and mix well. Increase heat to medium high and add meat. Sear each piece on all sides.
- Add dates, pomegranate juice, water, and salt. Cook until it begins to bubble, then cover with lid or foil and place in oven for 2 hours.
- When serving, sprinkle up to 1 tablespoon of pomegranate seeds over each portion.
