Lamb Tajine with Dates & Almonds

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.