Dates, tamarisk, fresh ginger, black cardamom, and cinnamon give this slow-cooked lamb stew an extraordinary flavor that is truly astounding. Serve this delicious dish with fried beets seasoned with mustard seeds, lemon and chopped chili peppers and of course steamed rice and enjoy the taste.
Sunflower oil, chopped onions, crushed garlic, cinnamon sticks, black cardamom, ground coriander seeds, stewed lamb, saffron, black pepper, fresh lemon juice and chopped mint leaves. You will also need dates, water, cardamom concentrate and peeled and chopped ginger.
How to prepare:
Put the dates, water, Indian stamp concentrate and peeled and chopped ginger in a food processor and blend to make a jam-like paste. Then put it aside. In a casserole dish, heat oil on medium gas heat and then fry onion, garlic, cinnamon and cardamom in it until they smell.
Add the coriander seeds to the onion and garlic mixture and fry them for another one to two minutes. Then put the meats in the container and mix well with the ingredients until all the pieces of meat are coated with the ingredients and turn brown. Reduce the gas flame, put the lid on the container and let the meats cook for 30 minutes with the rest of the ingredients and taste.
Meanwhile, mix saffron and black pepper together with a tablespoon of boiling water in a small bowl. Leave it for 5 minutes and then pour it into the pot. Pour the date sauce into the pot and let the meats cook for another hour. Finally, the meat should be completely soft and easily separated from the bone.
Before serving, season the lamb and dates stew with fresh lemon juice and mint leaves to give it a unique aroma and surprise everyone at the table.