Lamb and Date Stew

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 or camel meat, cut into 1 to 1 ½ inch pieces
• •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 pitted dates
• •Cooked white rice
• •1/4 cup toasted slivered almonds (optional)

Directions

1. 1In 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.
2. 2Bring 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.
3. 3Add the dates, and stir to combine. Cover and simmer another 15 minutes or till mixture is slightly thickened and bubbly.
4. 4Serve hot over white rice and garnish with toasted almonds.