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Heat the oil in a heavy Dutch oven over medium high heat.
Season lamb with salt and pepper.
Working in batches, add lamb and cook, searing until just brown, about 4 minutes per batch.
Using a slotted spoon, transfer each batch of lamb to a bowl.
Add onions to the Dutch oven and cook until tender, about 4 minutes.
Mix in broth, parsley, cilantro, cinnamon, ginger and saffron.
Return the lamb with its juices to the Dutch oven and bring to a rolling simmer.
Cover, reduce the heat to low, and simmer until lamb is tender, about 1 1/2 hours.
Add dates, chickpeas, and honey to lamb mixture and stir to incorporate.
Simmer until heated through, about 15 minutes.
Transfer to a deep platter and garnish with oranges and almonds, if you like.
Serve spooned over the couscous.