Lamb Tagine with Dates and Apricots

• Meat

  • 1 lb Lamb

• Produce

  • 8 Apricots
  • 8 Dates
  • 3 Garlic cloves
  • 4 strips Orange peel
  • 2 Red onions

• Condiments

  • 2 tbsp Ginger paste
  • 2 tbsp Honey

• Baking & Spices

  • 2 Cinnamon sticks
  • 2 tsp Coriander seeds
  • 1 Kosher salt and fresh cracked black pepper
  • 1 pinch Saffron threads

• Nuts & Seeds

  • 2 tbsp Almond slivers

• Dairy

  • 1 tbsp Olive oil and 1 tbsp butter

• Other

  • ½ tsp of Ras el Hanout (optional

Found on keviniscooking.com

Description

Directions

• Heat the butter and oil in a tagine or heavy casserole baking dish. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
• Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
• Add the dates, apricots and orange peel, stir to mix and cover. Simmer for 20 minutes.
• Stir in the honey and ras-el-hanout (optional) and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary.
• Top with chopped cilantro and serve along side couscous and bread of choice.

Nutrition