Tagine de Mouton aux Dattes

Name: Tagine de Mouton aux Dattes (Tagine of Lamb with Dates)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 1 tablespoon toasted sesame seeds (optional); 225 g/½ lb (1⅓ cups) blanched almonds, sautéed in oil; lemon juice (optional); ½-1 teaspoon powdered cinnamon; 225 g/½ lb (1⅓ cups) blanched almonds, sautéed in oil; 450 g/1 lb (3 cups) fresh dates; 100 g/¼ lb (½ cup) butter; 2 Spanish onions, peeled and coarsely grated; 2 tablespoons thick honey; salt; 1.4 kg/3 lb lamb (shoulder and/or cutlets), cut into 100 g/¼ lb pieces; ½ teaspoon freshly ground black pepper; ¼-½ teaspoon powdered saffron; 1.4 kg/3 lb lamb (shoulder and/or cutlets), cut into 100 g/¼ lb pieces; 1.4 kg/3 lb lamb (shoulder and/or cutlets), cut into 100 g/¼ lb pieces

Tagine of Lamb with Dates

Preparation info

Serves
6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1.4 kg/3 lb lamb (shoulder and/or cutlets), cut into 100 g/¼ lb pieces
½ teas

Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Place lamb pieces in a tagine or flameproof casserole, and add pepper, saffron, onion, butter, and salt to taste. Cover with water, and bring gently to the boil. Skim, reduce heat, cover and simmer for 1½-2 hours.
Towards the end of the cooking time – when lamb is just tender – add honey and cinnamon. Turn the meat in this sauce until it is well impregna