Side Pannel
Lamb Tagine with Dates and Onions
Lamb Tagine with Dates and Onions
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Meat
Ingredients List
- 10 oz Pearl onions
- 2 tb Vegetable oil
- 3 lb Lamb, boneless shoulder or
- -stew meat, cut 1 1/2" pcs.
- 5 tb Parsley, chopped
- 1/4 c Cilantro chopped
- 1 ts Cinnamon
- 1 ts Ginger
- 1/8 ts Saffron threads, crushed
- 1 1/2 c Water
- 8 oz Dates, pitted
- 2 tb Honey
- 2 tb 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
1/2 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 1/2 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.
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
1/2 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 1/2 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.
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