Lamb Tajine With Dates And Almonds Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12: Lamb cutlets trimmed of fat,
1 tsp: Ground cinnamon,
1/2 tsp: Freshly ground black pepper,
2 tbsp: Freshly chopped coriander,
1/2 tsp: Powdered saffron,
2 tsp: Lemon juice,
2: Spanish onions finely chppd,
40 gram: Fresh dates pitted,
30 gram: Butter cut in pieces,
200 gram: Blanched almonds toasted,
2 tbsp: Honey,
1 tbsp: 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 1.1/2 - 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.
Source from luhu.jp
saffron, onion, butter, salt to taste and enough water to cover. Bring
slowly to the boil, cover and simmer for 1.1/2 - 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.
Source from luhu.jp