| Lamb and Date
stew - Main
Ingredients
1 to 2 teaspoon crushed red pepper
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
2 pounds of boneless leg of lamb (or beef) cut into 1 to 1
½ inch pieces (or four pounds of meat with bones)
2 Tablespoon olive oil
2 large onions, chopped
3 cloves of garlic, minced
2 large cans of beef broth (14 1/2 ounces each; or beef bouillon
with water)
1 Tablespoon cornstarch
2 Tablespoons cold water
1 cup of pitted dates
cooked white rice
1/4 cup of toasted slivered almonds (optional)
Directions
In a mixing bowl combine the spices and salt. Coat the meat
with the seasoning mixture. In a large, heavy skillet heat
oil over medium-high heat. Brown the meat, in the hot oil.
Add onions and garlic, and stir to combine. Pour the broth
over all.
Bring to a boil. Then, cover and simmer on the lowest heat
for a couple of hours or till the meat is tender. Skim fat
from the surface of the juices. Stir cornstarch into the cold
water; add to meat in the pan and stir.
Add the dates, and stir to combine. Cover and simmer another
15 minutes or till mixture is slightly thickened and bubbly.
(This recipe is also delicious when made in a crockery cooker.)
Serve hot over white rice and garnish with toasted almonds.
|
|
Oatmeal
Date Bars - Snack
Ingredients
1 cup of white flour
1 cup of raw oatmeal
2/3 cup of packed brown sugar (or 1/2 cup regular sugar plus 1/4
cup of date syrup)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup of butter or margarine, softened
1 cup of packed, chopped pitted dates, 1/2 cup of water, and juice
of a lemon
(or 1 cup of date paste and 3 Tablespoons of butter)
1/3 cup of chopped nuts (optional)
Directions
Make the filling by boiling the dates with the water for about 5
minutes or until bubbly and soft. Remove from heat and add the lemon
juice and nuts. (Alternatively, heat the date paste with the 3 Tablespoons
of margarine and nuts.)
In a mixing bowl, combine the flour, oatmeal, sugar, baking soda,
and baking powder. Cut in the margarine until the mixture resembles
course crumbs. Press 2/3 of the flour mixture in a 9" x 9"
baking pan. Spread the filling over it. Sprinkle the remaining flour
mixture over the top. Very lightly press the top. (You want the
top to be flaky, so press only to help the crumbs stick on once
cooked.) Bake in a 350 degree F oven for about 30-35 minutes or
until the top is golden. Cut into squares and serve warm or cool.
|
