Lamb tagine with dates & onions

6 servings

Ingredients

Quantity Ingredient
10 ounces Pearl onions
2 tablespoons Vegetable oil
3 pounds Lamb, boneless shoulder or stew meat, cut 1 1/2\" pcs.
5 tablespoons Parsley, chopped
¼ cup Cilantro chopped
1 teaspoon Cinnamon
1 teaspoon Ginger
⅛ teaspoon Saffron threads, crushed
1½ cup Water
8 ounces Dates, pitted
2 tablespoons Honey
2 tablespoons Almonds, slivered, toasted

Directions

Cook onions in a medium pot of boiling water for 2 minutes, drain, rinse under cold water and peel.

Heat vegetable oil in a Dutch oven over med-high heat. Working in batches, season lamb with sat &pepper, add to Dutch oven and brown all over, about 4 minutes per batch. Return all lamb to Dutch oven after finishing browning. Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and ½ cup pearl onions. Reduce heat to med-low, cover and simmer until lamb is tender, about 1 hour.

Using slotted spoon, remove lamb and onions to a bowl. Add dates and honey to drippings in Dutch oven. Simmer for 5 minutes, mashing dates to a coarse puree with a fork. Add remaining onions and simmer until almost tender about 5 minutes. Mix in remaining ½ cup water if necessary tothin sauce. Return lamb to mixture and simmer until heated through, about 5 minutes. Season to taste with salt & pepper.

Transfer to platter and top with slivered almonds and a few chopped dates.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 06-13-95

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