Rutab is the Arabic word for dates. You might find this dish too sweet. In Morocco it is made with fresh Tafilalet dates, but you may use the Tunisian or the moist dried California ones available in America. Serve with bread.

　　

Ingredients

serves 6

　　2 pounds lamb, trimmed of excess fat

　　Salt and plenty of pepper

　　1/4 teaspoon powdered saffron

　　1/2 teaspoon ginger

　　2 teaspoons cinnamon

　　4 tablespoons oil

　　2 large onions, finely chopped

　　1–2 tablespoons honey (optional)

　　1/4–1/2 pound fresh or moist dried Tunisian or California dates, pitted

　　1/2–3/4 cup blanched almonds, left whole or coarsely chopped, toasted or fried in oil

　　3 tablespoons sesame seeds, toasted

　　

Step 1

Cut the meat into 6 pieces and put it in a pan. Add salt, pepper, saffron, ginger, 1 teaspoon of the cinnamon, and the oil and onions. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water to keep the meat covered, and turning the pieces over.

　　

Step 2

Add the honey, if you like, and the remaining cinnamon and cook until the sauce is reduced, turning the pieces of meat over. Add the dates and cook 10–15 minutes more.

　　

Step 3

Serve sprinkled with almonds and sesame seeds.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf