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Lamb Tajine with Dates and Almonds

 

21

Yield

4

servings

Prep

15

min

Cook

2

hrs

Ready

2

hrs

Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

12 each lamb
cutlets, trimmed of fat
*
½ teaspoon black pepper
ground
½ teaspoon saffron threads
powdered
*
2 each spanish onions
finely chopped
30 grams butter
cut in pieces
2 tablespoons honey
1 teaspoon cinnamon
ground
2 tablespoons coriander
freshly chopped
2 teaspoons lemon juice
40 grams dates
fresh, pitted
200 grams almonds
blanched, toasted
1 tablespoon sesame seeds
toasted

Directions

Place cutlets in a greased tagine or ovenproof casserole.

Add pepper, saffron, onion, butter, salt to taste and enough water to cover.

Bring slowly to the boil, cover and simmer for 1½ to 2 hours, or until lamb is tender, occasionally skimming any fat from the surface.

Add the honey, cinnamon and coriander and cook for 5 minutes longer, turning meat.

Remove the cutlets from the dish with a slotted spoon and keep warm.

Add lemon juice to sauce and season to taste with salt and freshly ground black pepper.

Add dates and simmer, uncovered, for 10 minutes, or until sauce is reduced and slightly thickened.

Return meat to pan and cook until heated through.

Sprinkle with almonds and sesame seeds.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 47763% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 59mg 2%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 39%
Sugars g
Protein 26g
Vitamin A 4% Vitamin C 17%
Calcium 21% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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