Lamb tagine with dates and onions
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pearl onions |
| 2 | tablespoons | Vegetable oil |
| 3 | pounds | Lamb, boneless shoulder or stew meat, cut 1 1/2\" pcs. |
| 5 | tablespoons | Parsley, chopped |
| ¼ | cup | Cilantro chopped |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Ginger |
| ⅛ | teaspoon | Saffron threads, crushed |
| 1½ | cup | Water |
| 8 | ounces | Dates, pitted |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Almonds, slivered, toasted |
Directions
Cook onions in a medium pot of boiling water for 2 minutes, drain, rinse under cold water and peel.
Heat vegetable oil in a Dutch oven over med-high heat. Working in batches, season lamb with sat &pepper, add to Dutch oven and brown all over, about 4 minutes per batch. Return all lamb to Dutch oven after finishing browning.
Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and ½ cup pearl onions. Reduce heat to med-low, cover and simmer until lamb is tender, about 1 hour.
Using slotted spoon, remove lamb and onions to a bowl. Add dates and honey to drippings in Dutch oven. Simmer for 5 minutes, mashing dates to a coarse puree with a fork. Add remaining onions and simmer until almost tender about 5 minutes. Mix in remaining ½ cup water if necessary tothin sauce.
Return lamb to mixture and simmer until heated through, about 5 minutes.
Season to taste with salt & pepper. Transfer to platter and top with slivered almonds and a few chopped dates.