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Lamb Tajine with Dates & Almonds

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

2 hrs

Ready

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

Ingredients

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

Amount Measure Ingredient Features
12 each lamb
cutlets, trimmed of fat
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2.5 ml black pepper
ground
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2.5 ml saffron threads
powdered
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2 each spanish onions
finely chopped
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3E+1 grams butter
cut in pieces
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3E+1 ml honey
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5 ml cinnamon
ground
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3E+1 ml coriander
freshly chopped
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1E+1 ml lemon juice
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4E+1 grams dates
fresh, pitted
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2E+2 grams almonds
blanched, toasted
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15 ml sesame seeds
toasted
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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 Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 47763% 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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