Morrocan Lamb Tagine With Dates And Pearl Onions Recipe
Servings: 1
Ingredients
- 10 ounce Pearl onions
- 2 Tbsp. Vegetable oil
- 3 lb Boneless lamb shoulder or possibly stew meat, cut into 1 1/2-inch pcs
- 5 Tbsp. Minced fresh parsley
- 1/4 c. Minced fresh cilantro
- 1 tsp Grnd cinnamon
- 1 tsp Grnd ginger
- 1/8 tsp Crushed saffron threads
- 1Â 1/2 c. Water, (about)
- 8 ounce Pitted dates
- 2 Tbsp. Honey
- 2 Tbsp. Slivered almonds, toasted
Directions
- Cook onions in medium pot of boiling water 2 min. Drain, rinse under cool water and peel.
- Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add in to Dutch oven and brown, about 4 min per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Fold in minced fresh parsley, minced cilantro, grnd cinnamon, ginger and saffron. Add in 1 c. water and 1/2 c. pearl onions. Reduce heat to medium-low. Cover and simmer till lamb is tender, about 1 hour.
- Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add in remaining dates and honey to sauce in Dutch oven.
- Simmer sauce 5 min, mashing dates to coarse puree with back of fork.
- Add in remaining pearl onions and simmer till almost tender, about 5 min.
- Fold in remaining 1/2 c. water if necessary to thin sauce. Return lamb mix to Dutch oven; simmer till heated through about 5 min.
- Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.
- Serves 6.
Adding to Planner
