Lamb tajine with dates & almonds

4 Servings

Ingredients

Quantity Ingredient
12 Lamb cutlets trimmed of fat
½ teaspoon Freshly ground black pepper
½ teaspoon Powdered saffron
2 Spanish onions finely chppd
30 grams Butter cut in pieces
2 tablespoons Honey
1 teaspoon Ground cinnamon
2 tablespoons Freshly chopped coriander
2 teaspoons Lemon juice
40 grams Fresh dates pitted
200 grams Blanched almonds toasted
1 tablespoon 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 1⅒/2 - 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.

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