1 ½ kg lamb leg or shoulder cubed

2 tsp salt

1tsp black pepper

2 onions diced

3 tsp dhana jeero

2 tsp crushed garlic

1-3 tsp chilli powder

3 carrots cut into coins

1 cup cubed butternut

5 dates halved, preferably medjool

5 Tbsp tahini

1/3 cup chopped parsley

Juice of half a lemon


Heat a few tablespoons of oil in a large pot.

Season the meat with the salt and pepper.

Place meat into the hot pot and brown over high heat until water stops coming out.

Lower the heat to medium and add the onions, and the rest of the spices.

Cook till the meat is almost done.

Add in the carrots and butternut. Cook till everything is tender.

Add in the dates and simmer till soft.

Before serving, stir in the tahini and lemon juice. Top with the parsley.

Serve with rolls if desired.