Moroccan Lamb Tagine
This delicious and gourmet Moroccan lamb tagine is gently seasoned and consists of dates and almonds.
INGREDIENTS
350 g (10.5 oz) of lamb
150 g (5.25 oz) onions
2 tablespoons of vegetable oil
1 stick of cinnamon
1 teaspoon of turmeric powder
1 teaspoon ground cumin
1 teaspoon coriander powder
1/2 teaspoon black pepper
50 g (1.75 oz) of boiled almonds
125 g (4.5 oz) of pitted dates
1 teaspoon honey
2 tablespoons of juice
Zaatar to serve
INSTRUCTIONS
1.Peel the onion, cut in half and dig half a month 1 cm thick.
2.Heat the oil during a heavy skillet over medium heat.
3.Add the onions and cinnamon sticks and cook until golden, about 10 minutes.
4.Cut the lamb into 1.5 to 2 cm cubes.
5.When the onions are 10 minutes old, add the cumin, turmeric, coriander and black pepper.
6.Add lamb and stir to coat all ingredients with seasonings.
7.Pour enough water to hide rock bottom of the pan to a depth of 1 cm.
8.Season with salt to taste and convey to a boil.
9.Reduce heat to low, add cover and cook for 75 minutes.
10.Roughly chop the pitted dates.
11.Remove the lid and stir in honey, dates, almonds and juice .
12.Replace the lid and cook for half-hour .
13.If you would like the sauce to be thicker, remove the lid and simmer for 5-10 minutes to scale back the sauce.
14.Serve with zaatar on the side to permit diners to flavor their own dish!
