Lamb Tajine With Dates & Almonds Recipe
Recipe Ingredients
12 lamb cutlets trimmed of fat
1/2 tsp freshly ground black pepper
1/2 tsp powdered saffron
2 spanish onions finely chppd
30 g butter cut in pieces
2 tbsp honey
1 tsp ground cinnamon
2 tbsp freshly chopped coriander
2 tsp lemon juice
40 g fresh dates pitted
200 g blanched almonds toasted
1 tbsp sesame seeds toasted
Recipe Preparation
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 1.1/2 - 2 hours, or until
lamb is tender, occasionally skimming any fat from the surface. Add
the honey, cinnamon and coriander and cook for 5 mins 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
mins, or until sauce is reduced and slightly thickened. Return meat
to pan and cook until heated through. Sprinkle with almonds and
sesame seeds.
Servings: 4
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Lamb Tajine With Dates & Almonds Recipe Index from Recipes 4U
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