Lamb stew with Medjool dates (and sometimes tahini) from Honey & Co.: At Home: Middle Eastern Recipes from Our Kitchen (page 40) by Sarit Packer and Itamar Srulovich

  • carrots
  • ground cumin
  • garlic
  • lamb shoulder
  • Medjool dates
  • onions
  • parsley
  • butternut squash
  • raw tahini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • boopity on May 13, 2019

    Really delicious as a vegetarian version. I made it using vegetarian sausage (although I think seitan would have tasted better). First night had it on its own, 2nd night over rice, 3rd night mixed with pasta. I think a high quality tahini does add some delicious nuttiness (especially since I wasn't using lamb).

  • TrishaCP on October 20, 2018

    This was absolutely wonderful, and very easy to pull together once everything is chopped. I made it ahead of time on the weekend, and then just added the last bits before serving on a weeknight. The tahini added richness, but I didn't think it was necessary and would probably skip it in the future, since it dulled the flavors a bit.

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