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lamb Tagine With Dates (tagine De Mouton Aux Dattes — Morocco) 3 Pounds Boneless Lamb Shoulder
2 Tablespoons Olive Oil
1 Large Onion, Chopped
2 Cloves Garlic, Finely Chopped
1 Teaspoon Salt
1/2 Teaspoon Coarsely-ground Pepper
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Saffron
2 Cups Water
1 Tablespoon Honey
1 Cup Whole Pitted Dates
toasted Almonds
lemon Slices trim Fat From Lamb; Cut Lamb Into 1-inch 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 Minutes; Drain. stir In Onion, Garlic, Salt, Pepper, Cinnamon And Saffron; Cook And Stir Over Medium Heat 5 Minutes. 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 5 Minutes. Spoon Onto Platter. Garnish With Almonds And Lemon Slices. serve With Couscous If Desired. |
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