Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Sear 1.5 pounds of lamb shoulder, cut into 1.5-inch cubes, in batches until browned on all sides, then remove the lamb and set aside.

3. 3

   Add 1 chopped large onion and 4 minced cloves of garlic to the pot, sautéing for 5 minutes until softened.

4. 4

   Stir in 2 tablespoons of finely grated fresh galangal, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 cinnamon stick, cooking for 1 minute until fragrant.

5. 5

   Return the lamb to the pot, then add 1 (28-ounce) can of crushed tomatoes, 3 cups of chicken broth, 1/4 teaspoon of saffron threads, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, bringing the mixture to a gentle boil.

6. 6

   Reduce the heat to low, add 1 cup of pitted and halved dates, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender, stirring occasionally.

7. 7

   Remove the cinnamon stick, taste and adjust seasonings if necessary, and garnish the stew with 1/4 cup of fresh chopped parsley before serving.