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Lamb with Dates and Honey

Lamb with Dates and Honey

The Rama – Rabbi Moshe Isserles – a famed 16th century Polish Rabbi who sets the standard of practice especially in regards of costume for Ashkenazi Jews, exalts us to eat fatty meats on Rosh Hashana as a way to celebrate the new year. Fatty meat would have been seen as a delicacy at the time and not something to stay away from. We think the Rama would have loved this combination of Lamb, tea and dates – especially with its middle eastern additions, which would have been very novel to him!

  • 170g (3/4 cup) dates, pitted
  • 350ml (1 1/2 cups) hot tea
  • 1 kilo (2lb) lamb, cubed
  • 1 onion chopped
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1 sprig rosemary
  • salt and black pepper to taste
  • 1/4 teaspoon saffron
  • 2 tablespoons hot water
  • 4 tablespoons honey 1 cup beef stock

Place the dates in a small bowl and pour hot tea over them and set aside. In a medium bowl mix the lamb, onion and spices. Place in a roasting tin with the sprig of rosemary on top. Cover and cook for 2 hours on 180 degrees Celsius. Add the remaining ingredients to the lamb and cook again uncovered for 1/2 an hour.