Ingredients
-8 lamp chumps cut in half
-1 1/2 large onions finely chopped
-1 large can whole tomatoes
-1/2 cup pitted dates chopped
-3 tbsp. butter
-2 tbsp. olive oil
-1 small can tomato paste
-1 lemon cut into strips with rind
-1 tsp. salt
-1 tsp. french ground pepper
-pinch of saffron threads
-1 1/2 tsp cinnamon
-1 1/2 tsp ground ginger
Preparation
-in large frying pan melt butter and oil over low heat -ad onions and cook gently until soft -add ground ginger, cinnamon, pepper, stir for 1 min. -increase heat to high -remove bulk of onions to an oven proof deep crockery pot -brown lamb -remove lamb to crockery pot -add canned tomatoes with juice, tomato paste, chopped dates -scrape up browning bits in pan and stir on medium heat until the dates create a thick sauce (5 min.) -add saffron, salt -scrape sauce into crockery pot -stir to coat lamb -bake crockery pot covered in 325 oven for 2 hrs -remove to stove top -add lemon pieces, 1 tsp. honey -simmer uncovered on low heat until ready to serve
