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Ramadan's Date-Lamb Curry

Serves 4

Tablespoons vegetable oil
2-inch Cinnamon stick
whole cloves
Tablespoon cardamom seeds
large onion chopped
cloves garlic, finely chopped
1 1/2
inch fresh ginger, peeled and chopped
1 1/2
lb lean HALAL lamb, cubed
1 1/4
cup yogurt (plain)
tsp saffron threads, soaked in 2 T ablespoon boiling water
teaspoon chili powder
cup pitted dried dates, coarsely chopped
Salt to taste
1 1/2
cups unsweetened coconut milk

Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.

Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.

Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

Add the dates and mix well. Add 2 cups of water and bring it to a boil. Reduce the heat to low and simmer for 5 minutes.

Add coconut milk, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.

Transfer to a warmed dish and serve.

More Ramadan Recipes:

Dates-Lamb Curry

Lettuce Salad

Basmati Rice Risotto

Ramadan's Lentil Dumplings

Vermicelli and Cardamom Pudding


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