Eid al-Adha is often called the Salty Eid because the feast includes mainly savoury food.
This recipe is taken from Middle Eastern Cookery by Arto der Haroutunian
Lamb Stew with Dates
This is a rich stew of lamb with dried fruits.
Melt the ghee in a large saucepan. Add the meat and sauté for 5-7 minutes, stirring frequently. Remove the meat with a slotted spoon and reserve.
Add the chopped onion to the pan and fry until soft. return the meat to the pan, add half the water, the salt, loomi or lemon juice and peel. Cover the pan, lower the heat and simmer for 45 minutes.
Meanwhile, place the remaining water in a small pan, add the chopped dates and simmer over a moderate heat for 12-15 minutes until the dates soften.
Transfer the mixture to a liquidizer and blend to a purée. Add this date purée to the meat mixture, together with the apricots, prunes, raisins and sugar or honey. Stir well, recover the pan and cook for a further hour. When the meat is tender, transfer the stew to a serving dish and remove the cinnamon stick and loomi or lemon rind.
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