1kg lamb ribs (remove the fats)

6 tablespoons of cooking oil

4 tablespoon of canned tomato paste

3-4 large dates, pitted and chopped finely

1 large carrot, sliced

2 large onion, chopped coarsely

1 tablespoon of coriander seeds: pound using mortar & pestle

2 cups of water

coriander leaves (garnishing)

salt to taste



  1. Heat oil in a wok
  2. Saute onions until softened
  3. Add ribs, carrots and grounded coriander
  4. Add water, tomato paste, dates and salt
  5. Mix and use a lid to cover
  6. Turn up the flame, let it cook for half an hour until meat is tender and gravy has thickened



Overall, the stew is thick and sweet.

The meat is tender, and great when eaten with french loaf!



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