Ramadan's Date-Lamb Curry

Ramadan's Date-Lamb Curry

Serves 4

4	Tablespoons vegetable oil
1	2-inch Cinnamon stick
6	whole cloves
1	Tablespoon cardamom seeds
1	large onion chopped
4	cloves garlic, finely chopped
1 1/2	inch fresh ginger, peeled and chopped
1 1/2	lb lean HALAL lamb, cubed
1 1/4	cup yogurt (plain)
1	tsp saffron threads, soaked in 2 T ablespoon boiling water
1/2	teaspoon chili powder
1/2	cup pitted dried dates, coarsely chopped
	Salt to taste
1 1/2	cups unsweetened coconut milk

Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.

Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.

Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

Add the dates and mix well. Add 2 cups of water and bring it to a boil. Reduce the heat to low and simmer for 5 minutes.

Add coconut milk, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.

Transfer to a warmed dish and serve.