This is a recreation of a recipe from The Sultan’s Feast for a date stew with lamb, known as tamriyya (تمرية), in reference to the word for ‘dried date’, tamr (تمر). There is also a variant made with fresh dates (رطب, ruṭab), called ruṭabiyya (رطبية).
The meat is cut into pieces and then boiled before frying it with salt and spices — the recipe requires sheep’s tail fat, but it works with with any oil or fat of your preference. When the meat is almost done, a layer of almond-stuffed dates is added on top. Use some of the same kind of meat, fashion into date-shaped oblong meatballs, and stuff an almond stuffed inside each. A sprinkling of rose water and saffron finished it all off and the pot should be left to simmer down.
