Recipe

Lamb Tajine With Dates & Almonds Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Coat lamb with grated onion, ras el hanout, & salt & pepper.
Step #3 Marinate in refrigerator for 30 mins or up to 2 hrs.
Step #4 Melt 1 T butter in a wide, heavy-bottomed pan.
Step #5 Add meat & brown lightly on all sides.
Step #6 Add saffron, water, & cinnamon stick; bring to a boil.
Step #7 Reduce heat to a simmer & cook, covered, for 1 1/2 hrs.
Step #8 2.
Step #9 Let cool slightly & remove shanks.
Step #10 Pull meat from bones, gristle, keeping pieces as large as possible; discard fat, & bones.
Step #11 Spice up with salt & pepper.
Step #12 Skim fat from liquid, or put in the fridge overnight & remove fat.
Step #13 put in the fridge meat.
Step #14 3.
Step #15 In a medium saute pan, heat 1 t butter & 1 t oil.
Step #16 Add sliced onions & Sprinkle top with sugar & salt & pepper to taste.
Step #17 Cook over medium-high heat for 15 mins, tossing or stirring only when brown.
Step #18 Turn heat to low & cook this until onions are very soft and brown, about zo more mins.
Step #19 4.
Step #20 Add tomatoes & cooking liquid from the lamb & bring to a boil.
Step #21 Add meat, & pumpkin or squash & let simmer, covered, chick-peas, for 15 mins.
Step #22 Remove lid, & let simmer until thick, stir in the prunes, about 15 to 20 more mins.
Step #23 Adjust Spice upings to taste.
Step #24 Serve as soon as possible with harissa sauce & lavash or pita bread.
Step #25 Martha Stewart Living/Feb.
Step #26 & March/94 Scanned & fixed by Di & Gary.
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