Hamuth Heloo (Lamb With Dried Fruits)
|Lamb meat||2 1⁄2 Pound, meat cut into 1-inch cubes|
|Onion||2 Small, minced|
|Cinnamon stick||1 Inch|
|Dried limes||2 , crushed|
|Whole black pepper||1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Dates||1⁄4 Cup (4 tbs) (6, Dried)|
|Golden raisin||4 Tablespoon|
Brown the meat with butter, add onion and saute a few minutes more.
Add cinnamon, dried limes, allspice, salt, black pepper and water.
Cook simmering for about forty to fifty minutes, or until meat is tender.
Meanwhile, chop dried fruits, add raisin and molasses or sugar with one and a half cups water, cook covered, simmer until all the liquid is absorbed.
Drain meat broth, cook a rice pilaf with it.
Transfer the pilaf to a serving dish, cover with cooked tender meat, pour the mixture of fruit on top, serve hot.