Rutabiya

• 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
• 12 tablespoons honey (optional)
• 1/41/2 pound fresh or moist dried Tunisian or California dates, pitted
• 1/23/4 cup blanched almonds, left whole or coarsely chopped, toasted or fried in oil
• 3 tablespoons sesame seeds, toasted

1. Cut the meat into 6 pieces and put it in a pan.
2. Add salt, pepper, saffron, ginger, 1 teaspoon of the cinnamon, and the oil and onions.
3. 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.
4. Add the honey, if you like, and the remaining cinnamon and cook until the sauce is reduced, turning the pieces of meat over.
5. Add the dates and cook 1015 minutes more.
6. Serve sprinkled with almonds and sesame seeds.

lamb, salt, powdered saffron, ginger, cinnamon, oil, onions, honey, california dates, blanched almonds, sesame seeds

Taken from www.epicurious.com/recipes/food/views/rutabiya-373412 (may not work)