Spicy lamb
Lamb with walnuts and dates
- 800 GRAM LAMB FOR STEWING, cubed
- 2 ONIONS, sliced
- PIECE OF GINGERROOT, grated
- 2 CLOVES GARLIC, chopped
- 1 CHILI PEPPER, chopped
- 1/2 TSP CHILI POWDER
- 1/2 TSP PAPRIKA POWDER
- 1/2 TSP CINNAMON POWDER
- 4 CARDAMOM PODS, use inside seeds
- 600 GRAM LAMB FOR STEWING, in cubes
- 150 GRAM <DATES, halved
- 50 GRAM WALNUTS
- 2 ONIONS, chopped
- PIECE OF GINGERROOT, grated
- 1/2 TSP CINNAMON POWDER
- 3 CLOVES GARLIC, mashed
- 50 GRAM SUGAR
Fry the onion, garlic and chili pepper 5 minutes. Add the lamb and fry until brown on all sides. Add the remaining ingredients, two cups of water and pepper and salt to taste. Bring this to the boil and simmer until the meat is done, about one and a half hour.
Spicy lamb is a recipe from Ethiopia. You may prepare this lamb on the 15th January, when in the Ethiopian Tewahedo church the name day of St Abeluzius is celebrated. Click on culinary calendar for more links between cooking and celebration.
Stir fry the onions and garlic in olive oil for 3 minutes. Add the lamb and fry until brown on all sides. Add two cups of water, the ginger and pepper and salt to taste, bring this to the boil and simmer for one and a half hour. In the mean time, mix half a cup of water wit the cinnamon, the dates and the sugar and bring this to the boil. Cook until it becomes syrup. Pour this syrup over the meat and put the walnuts on top.
This is a Moroccan recipe. 30 July is "Eid al Ārch" or Enthronement Day in Morocco. King Hassan II died on 23 July 1999. His son Mohammed VI officially mounted the throne one week later. Click on culinary calendar for more links between cooking and history.
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