Moroccan Lamb Tagine With Dates And Pearl Onions
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
54
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
280 g
Pearl Onion2 tbsps
Vegetable Oil1360 g
Boneless Lamb Shoulder5 tbsps
Parsley (chopped fresh)1 cup
Cilantro (chopped fresh)1 tsp
Ground Cinnamon1 tsp
Ground Ginger1.5 cups
Water (about)230 g
Pitted Dates2 tbsps
Honey2 tbsps
Slivered Almonds (toasted)Directions:
1
Cook onions in medium pot of boiling water 2 minutes
2
Drain, rinse under cold water and peel
3
Heat vegetable oil in heavy large dutch oven over medium-high heat
4
Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch
5
Using slotted spoon, transfer lamb to bowl after each batch is browned
6
Return all lamb and any juices to Dutch oven
7
Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron
8
Add 1 cup water and 1/2 cup pearl onions
9
Reduce heat to medium-low
10
Cover and simmer until lamb is tender, about 1 hour
11
Using slotted spoon, transfer lamb and pearl onions to bowl
12
Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven
13
Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork
14
Add remaining pearl onions and simmer until almost tender, about 5 minutes
15
Mix in remaining 1/2 cup water if necessary to thin sauce
16
Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes
17
Season tagine to taste with salt and pepper
18
Transfer to platter
19
Top with slivered almonds and reserved dates
20
Cook onions in medium pot of boiling water 2 minutes
21
Drain, rinse under cold water and peel
22
Heat vegetable oil in heavy large dutch oven over medium-high heat
23
Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch
24
Using slotted spoon, transfer lamb to bowl after each batch is browned
25
Return all lamb and any juices to Dutch oven
26
Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron
27
Add 1 cup water and 1/2 cup pearl onions
28
Reduce heat to medium-low
29
Cover and simmer until lamb is tender, about 1 hour
30
Using slotted spoon, transfer lamb and pearl onions to bowl
31
Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven
32
Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork
33
Add remaining pearl onions and simmer until almost tender, about 5 minutes
34
Mix in remaining 1/2 cup water if necessary to thin sauce
35
Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes
36
Season tagine to taste with salt and pepper
37
Transfer to platter
38
Top with slivered almonds and reserved dates