Lamb Tagine With Dates & Onions Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
10 ounce: Pearl onions,
2 tbsp: Vegetable oil,
3 lbs: Lamb, boneless shoulder or stew meat, cut 1 1/2" pcs.
5 tbsp: Parsley, chopped
1/4 cup: Cilantro chopped,
1 tsp: Cinnamon,
1 tsp: Ginger,
1/8 tsp: Saffron threads, crushed
1 1/2 cup: Water,
8 ounce: Dates, pitted
2 tbsp: Honey,
2 tbsp: 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.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95
Source from luhu.jp
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.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95
Source from luhu.jp