Lamb Stew with Dates & Black Caraway Halva Spread
All it takes is a couple of spoonfuls of black caraway-infused halva spread to transform a flavorful lamb stew into something otherworldly. This dish is perfect for the holiday table, or any cool autumn evening.
3 tablespoons extra-virgin olive oil, divided
3 pounds lamb stew meat, cut into 1 1/2-inch cubes 2 yellow onions, finely chopped
2 carrots, peeled and chopped,
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1/4 teaspoon crushed red
pepper flakes, or more to taste
1/2 cup dry white or red wine
1 1/2 cups beef or vegetable
1 14 oz can diced tomatoes, with
1/4 cup chopped dried dates
3 tablespoons Brooklyn Sesame
Halva Spread with Black
kosher salt and freshly ground
Finely chopped fresh parsley, for serving
1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot set over medium- high heat. Working in batches (do not crowd the pan), add the lamb cubes and sear, turning with tongs, until well-browned on all sides. Transfer browned lamb to a plate and set aside. Add remaining tablespoon of oil to the pot, then add onions, carrots, if using, and a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5-10 minutes. Add the garlic, cumin, and red pepper flakes and continue cooking, stirring constantly, until fragrant, 1-2 minutes.
2. Add the meat back to the pot along with the wine, stock, and tomatoes; bring mixture to a simmer, then reduce heat to low, cover, and cook, stirring occasionally, until meat is cooked through, about 1 hour. Stir in the dates and Halva Spread, turn heat up to medium-low, and continue cooking, uncovered and stirring occasionally, until fruit softens and the stew thickens slightly, about 5 minutes. (It will continue to thicken as it cools.) Season with salt and pepper to taste. To serve, transfer stew to a shallow bowl, sprinkle with parsley.