3-4 tbsp goose fat or olive oil
2 onions, peeled and chopped
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground allspice
1kg/2lb 3oz boneless leg of lamb, chopped into cubes
250ml/9fl oz pomegranate juice
250ml/9fl oz water
2 tsp Maldon sea salt, or 1 tsp table salt
Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened.
Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well.
Turn up the heat and add the lamb, stirring often, until browned all over.
Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 150C/300F/Gas 2.)
Serve in bowls.
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