This is a lovely and luscious stew – sweet and rich – just right for a cozy supper.
3-4 tbs. goose fat or olive oil
2 onions, peeled and chopped
1 tsp. ground cinnamon
1 tsp. ground turmeric
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground allspice
2 lbs. cubed lamb shoulder
1 cup soft, dried, pitted dates
1 cup pomegranate juice
1 cup water
2 tsp. sea salt flakes
Warm the goose fat or oil in a large, shallow pan that has a lid. Add the onion and cook gently over a low heat until softened, about 10 minutes. Stir in the cinnamon, turmeric, ginger, cumin and allspice.
Turn up the heat and add the meat, turning it patiently in the pan so that it sears evenly. Drop in the dates, pour in the pomegranate juice and water, then add the salt and bring to a bubble.
Lower the heat, cover the pan and simmer for 2 hours. Alternatively, you can cook it for 2 hours in the oven at 300°F.
Cooking with Nigella 