Lamb tajine with dates and almonds Recipe

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Lamb tajine with dates and almonds

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Categories:	Entrees, Lamb & Mutton, Meats	Rating:	0
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Ingredients:

12		Lamb cutlets trimmed of fat
1/2	tsp	Freshly ground black pepper
1/2	tsp	Powdered saffron
2		Spanish onions finely chppd
30	grams	Butter cut in pieces
2	tbsp	Honey
1	tsp	Ground cinnamon
2	tbsp	Freshly chopped coriander
2	tsp	Lemon juice
40	grams	Fresh dates pitted
200	grams	Blanched almonds toasted
1	tbsp	Sesame seeds toasted

Procedures:

1	Place cutlets in a greased tagine or ovenproof casserole.
2	Add pepper, saffron, onion, butter, salt to taste and enough water to cover.
3	Bring slowly to the boil, cover and simmer for 1.?- 2 hours, or until lamb is tender, occasionally skimming any fat from the surface.
4	Add the honey, cinnamon and coriander and cook for 5 mins longer, turning meat.
5	Remove the cutlets from the dish with a slotted spoon and keep warm.
6	Add lemon juice to sauce and season to taste with salt and freshly ground black pepper.
7	Add dates and simmer, uncovered, for 10 mins, or until sauce is reduced and slightly thickened.
8	Return meat to pan and cook until heated through.
9	Sprinkle with almonds and sesame seeds