Lamb tagine with dates and honey

Yield: 1 servings

Measure Ingredient
1½ kilograms Lamb shoulder chops
2 tablespoons Olive oil
2 \N Onions sliced
4 \N Cloves garlic
1 teaspoon Ground cumin; ground coriander,
\N \N ; ground ginger,
\N \N ; turmeric and
\N \N ; cinnamon
½ teaspoon Chilli powder
1 pinch Nutmeg
2½ cup Chicken stock
½ cup Dates; quartered
1 pack Blanched almonds; toasted
2 tablespoons Fresh coriander
¼ cup Honey

Cut the lamb of the bone and then cut into 3cm strips.

Put the olive oil into a non-stick frypan on highest setting and brown the lamb off in batches.

Remove lamb and drain on paper towels.

Add the onions, garlic and spices to the pan and cook at setting 6-7 until onions are soft.

Return lamb to the mix and pour in the stock.

Cover the pan and simmer at setting 3 for 1 hour then take the lid off and continue to cook for a further 30 minutes.

Add the dates, honey and almonds and chopped coriander and heat through for another minute.

Serve with rice or couscous.

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