Ingredients
- 2Kg boneless lamb shoulder cut into chunks
- 50g of natural pitted dates Deglet Nour SIDI BOU
- 2 onions thinly sliced
- 3 cloves garlic minced
- 1 tsp of turmeric
- 1 tsp of ginger
- 1 tsp of cinnamon
- 30ml of extra virgin olive oil "OYYA"
- 3 tbs of honey
- 1 tbs of sesame
- salt
Preparation
Heat olive oil in a large, heavy bottomed pot over medium high heat. Add the lamb, and brown well.
Add onions, garlic and spices to the pot and cook for 5 minutes.
Return the lamb to the pot and stir in the honey.
Bring to the boil, then reduce heat to low, cover and simmer for 2 hours, stirring occasionally, until the meat is tender.
Before serving, decorate with grilled sesame seeds.
- 2Kg boneless lamb shoulder cut into chunks
- 50g of natural pitted dates Deglet Nour SIDI BOU
- 2 onions thinly sliced
- 3 cloves garlic minced
- 1 tsp of turmeric
- 1 tsp of ginger
- 1 tsp of cinnamon
- 30ml of extra virgin olive oil "OYYA"
- 3 tbs of honey
- 1 tbs of sesame
- salt
Preparation
Heat olive oil in a large, heavy bottomed pot over medium high heat. Add the lamb, and brown well.
Add onions, garlic and spices to the pot and cook for 5 minutes.
Return the lamb to the pot and stir in the honey.
Bring to the boil, then reduce heat to low, cover and simmer for 2 hours, stirring occasionally, until the meat is tender.
Before serving, decorate with grilled sesame seeds.