Lamb and Date Stew

Ingredients

 * 1 to 2 teaspoon crushed red pepper
 * 1 teaspoon ground turmeric
 * 1 teaspoon ground ginger
 * 1 teaspoon ground cinnamon
 * 1/2 teaspoon salt
 * 2 pounds of boneless leg of lamb (or beef or camel meat) cut into 1 to 1 1/2 inch pieces (or four pounds of meat with bones)
 * 2 Tablespoon olive oil
 * 2 large onions, chopped
 * 3 cloves of garlic, minced
 * 2 large cans of beef broth (14 1/2 ounces each; or beef bouillon with water)
 * 1 Tablespoon cornstarch
 * 2 Tablespoons cold water
 * 1 cup of pitted dates
 * cooked white rice
 * 1/4 cup of toasted slivered almonds (optional)

Directions

 * 1) In a mixing bowl combine the spices and salt. Coat the meat with the seasoning mixture. In a large, heavy skillet heat oil over medium-high heat. Brown the meat, in the hot oil. Add onions and garlic, and stir to combine. Pour the broth over all.
 * 2) Bring to a boil. Then, cover and simmer on the lowest heat for a couple of hours or till the meat is tender. Skim fat from the surface of the juices. Stir cornstarch into the cold water; add to meat in the pan and stir.
 * 3) Add the dates, and stir to combine. Cover and simmer another 15 minutes or till mixture is slightly thickened and bubbly. (This recipe is also delicious when made in a crockery cooker.)
 * 4) Serve hot over white rice and garnish with toasted almonds.