Preheat oven to 350 degrees
In a large cast iron pot, over medium heat, warm some olive oil. Add onions and saute until onions soften and just start to turn golden. Add chopped carrots and cook until slightly softened about 3-5 minutes more or so. Transfer onions and carrots to a bowl.
While onions are cooking, cube up the lamb removing most signs of fat. Put flour in a large plastic bag and season generously with salt and pepper. Toss lamb cubes in flour to coat. Shake off excess flour and set aside. When onions and carrots are removed, add a few tablespoons of olive oil. Heat pan on high and brown lamb in small batches until done. The flour will leave a coating on the bottom of the pan. After all meat is browned, add onions and carrots back to pan.
Add the garlic, cumin, saffron and ginger and stir to coat the meat and vegetables. Add the beef broth slowly, stirring to combine. Stir and scrape any bits on the bottom of pot. Add the tomatoes, dates, orange zest and orange juice and bring to a boil over high heat.
Add about salt and pepper, stir then cover pot and pop into the oven for 2 hours or until lamb is very tender ( I have braised it for 3 hours before)
Taste and adjust seasoning if needed. If using, Add about 2-3 teaspoons (or to taste) of Harrissa Paste - to cut through the sweetness and give it a little kick.
Serve over couscous, Israeli couscous or white basmati rice.
Adapted from WIlliam Sonoma's recipe
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1511 (88%)|
|Amt Per Serving||% DV|
|Total Fat 167.9g||224 %|
|Saturated Fat 74.2g||371 %|
|Monounsaturated Fat 71.2g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 204.1mg||63 %|
|Sodium 293.7mg||10 %|
|Potassium 846.9mg||22 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 28.7g|
|Protein 20.4g||29 %|
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Calories per serving: 1724
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