Moroccan Spiced Lamb

A few notes to start.

Costco has boneless leg of lamb for a really good price. It takes a little butchering to remove the silver skin (which just ends up tough and chewy if you don't remove it, but isn't too hard to take off). To remove the silver skin, take a small knife and slide between the silver skin and meat and then angle the blade upwards and slide along the meat. If you get a 5 lb lamb leg, remove the silver skin and then cut it in half and freeze half to use later.

This recipe is really spicy. Just a warning for those who aren't a fan of spice.

Cut about 2 1/2 lbs of lamb into chunks. Put in a gallon ziploc.

Add to the ziploc:

1/2 tsp salt
1/4 tsp black pepper
1 tbs cumin
2 tsp turmeric *
1 1/2 tsp corriander *
(* can sub in 1 tbs curry powder if you want it less potent)
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp allspice

Shake to combine and let rest for 5 minutes or so.

Put a large skillet on medium high heat and add 3-4 tbs coconut oil. Once it is hot, brown the lamb chunks.

Add 2 diced medium onions and 3-4 cloves of minced garlic. Cook for about 5 minutes.

Take 8 oz of pitted dates (1 cup) and cut into thirds. Add to lamb mixture along with 2 cups of chicken broth (get the natural kind or make it yourself). Cover and cook for 10-12 minutes until dates plump and lamb is tender.

To finish, toast about a half a cup of pine nuts and toss on top. (Optional)

I serve with:

1 large butternut squash that I peeled, removed the seeds, cubed and boiled. Then I drained the water and smashed it like potatoes and sprinkled a little cinnamon.