Meat and Date Pottage (download printable PDF)

Tames’ Meat and Date Pottage

This interesting and delicious dish is from Saudi Arabia.

Ingredients                                                                                         Utensils

2 lbs. lamb or beef                                                                               knife and cutting board

2 medium onions                                                                                 measuring cup

4 garlic cloves                                                                                      measuring spoons

1 cup dates                                                                                           strainer

1 cup rice                                                                                              deep frying pan with a lid

1 cup rice                                                                                              spatula

5 Tbs. butter                                                                                        spoon

1/4 cup coriander or cilantro leaves                                                serving dish

1/2 tsp. ground cinnamon

pinch ground allspice

pinch black pepper

salt

water

This dish is seasoned to taste.  Peel and chop the onions.  Finely chop the coriander or cilantro leaves.  Peel and crush the garlic.  Cut the meat into 1/2-inch-cubes.  The butcher can do this for you.  Cut the dates into quarters.  Rinse the rice in the strainer.  The dish can be prepared up to this point in advance.  Melt the butter in the frying pan on the stove over medium heat.  Add the meat and sauté until it begins to brown, then add the onions, garlic, and coriander or cilantro leaves.  Continue to sauté until the onions turn brown.  Add the cinnamon, allspice, salt, and pepper and stir well.  Add 1 inch of water and cover the pan with the lid.  Cook for 40 minutes or until the meat is almost cooked through.  Check partway through the cooking and add water if necessary.  Add the dates and rice and more water if necessary.  Reduce the heat to low, cover the pan with the lid, and cook for an additional 20 minutes or until the rice is tender but not mushy.  Place on the serving dish.  Serve hot.