Lamb Tajine with Dates & Almonds
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lamb
cutlets, trimmed of fat |
*
|
| 2.5 | ml |
black pepper
ground |
|
| 2.5 | ml |
saffron threads
powdered |
*
|
| 2 | each |
spanish onions
finely chopped |
|
| 3E+1 | grams |
butter
cut in pieces |
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
coriander
freshly chopped |
|
| 1E+1 | ml |
lemon juice
|
|
| 4E+1 | grams |
dates
fresh, pitted |
|
| 2E+2 | grams |
almonds
blanched, toasted |
|
| 15 | ml |
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.
