Moroccan Lamb, Dates & Honey TaginePrep: 15 min Cook: 120 min Servings: 5by John Spottiswood300 recipes>
This dish has a luscious mix of honey, cinnamon, lamb, dates and almonds. It is rich without being too heavy. It tastes fantastic with red wine. Old world food that will make you feel like a wealthy Sultan!
- 2 lbs boneless lamb shoulder or leg in 1 1/2 inch chunks
- 6 tbsp butter
- Pinch saffron (powdered)
- 1 cinnamon stick
- 1 large onion, finely chopped
- 1/4 tsp fresh ground pepper
- Salt to taste
- 1/2 cup blanched almonds (whole or quartered)
- 1/2 tsp ground cinnamon
- 2 tbsp honey
- 1/2 lb fresh dates, washed
- 1 tbsp sesame seeds
- Put the meat in a pan with the butter, saffron, cinnamon stick, onion, black pepper and salt. Barely cover the meat with water, cover the pot, and bring to a boil. Turn down and simmer for 1-1 1/2 hours.
- While lamb is cooking, saute the almonds with a small amount of cooking oil. Then toast the sesame seeds in the same pan. Put both aside.
- Uncover lamb and add ground cinnamon and honey to the meat. Continue to cook for 20-30 minutes, covered if liquid is light, uncovered if liquid is heavy
- Remove the meat from pan and place it in the serving dish. Cover with lid or foil to keep it warm.
- Add the dates to the sauce and cook for 10 more minutes. Pour the dates over the meat and sprinkle the almonds and sesame seeds on top.
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