Recipe for cooking lamb tagine with dates
Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Meats
3 lbs. boneless lamb shoulder
2 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 tsp. salt
1/2 tsp. coarsely-ground pepper
1/2 tsp. ground cinnamon
1/4 tsp. saffron
2 c. water
1 Tbsp. honey
1 c. whole pitted dates
Toasted almonds
Lemon slices
Trim fat from lamb; cut lamb into 1-in. cubes. Heat oil in Dutch oven until hot. Cook and stir lamb in oil until all liquid is evaporated and lamb is brown, about 25 mins.; drain.
Stir in onion, garlic, salt, pepper, cinnamon and saffron; cook and stir over med. heat 5 mins. Stir in water and honey. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, 1 1/2 to 2 hours.
Stir dates into lamb mixture; simmer uncovered or without a lid 5 mins. Spoon onto platter. Garnish with almonds and lemon slices.
Serve with couscous if desired.
