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1
Preheat oven to 350F.
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2
In a Dutch oven over medium heat, warm 1 Tb of olive oil.
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3
Add the onions and saute until softened, about 5 minutes.
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4
Add the carrots and cook until slightly softened, about 3 minutes more.
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5
Transfer to a bowl and set aside.
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6
Pat the lamb dry with paper towels.
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7
Place the flour in a large bowl or sealable plastic bag and season with salt and pepper.
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8
Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.
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9
Warm the remaining 3 Tb oil in the pot over medium-high heat.
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10
Working in batches to avoid crowding, add the lamb and brown on all sides, 4 to 5 minutes for each batch.
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11
Transfer to a bowl and set aside.
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12
Return the onion mixture and the lamb along with any accumulated juices to the pot.
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13
Add the garlic, cumin, saffron and ginger and stir to coat the meat and vegetables.
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14
Add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
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15
Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.
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16
Cover the pot, transfer to the oven and bake until the meat is tender, 1 1/2 to 2 hours.
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17
If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stovetop until thickened.
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18
Return the meat and the vegetables to the pot.
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19
Taste and adjust seasonings.
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20
Transfer the stew to a serving bowl and garnish with the parsley.
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21
Serve immediately.
