Lamb Tagine with Dates and Pearl Onions
(2 ratings)
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Posted by:jrt
This Arab dish was favored by the Jews of French Morocco.
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Ingredients
3 lb lamb stew meat cut into 1 1/2 inch cubes
10 oz. pearl onions
2 tbl. vegetable oil
5 tbl. fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. saffron, crushed
1 1/2 cup water
8 oz. dates, pitted
2 tbl. honey
Directions
- Cook onions in boiling water for 2 minutes. Drain and rinse under cold water before peeling.
- In a large dutch oven, heat vegetable oil over medium-high heat.
- Season lamb with salt and pepper, add to Dutch oven and brown about 4 minutes (may require several batches)
- Mix in chopped parsley, cilantro, cinnamon, ginger, saffron, 1 cup water and 1 cup pearl onions.
- Reduce heat to medium-low, cover and simmer until lamb is tender, about 1 hour.
- Using slotted spoon, transfer lamb and pearl onions to bowl.
- Add dates and honey to sauce in Dutch oven.
- Simmer sauce for 5 minutes, mashing dates with a fork.
- Add remaining pearl onions and simmer until almost tender, about 5 minutes.
- Add water more water if required to thin.
- Return lamb to Dutch oven and simmer 5 minutes until heated.
- Add salt and pepper to taste.
Reader Comments
eliec says...
This recipe has great flavor, color and aroma. For those that don't like the taste of lamb -- you can't really tell that you're eating lamb. For most of my family the dish was too sweet (though not overpoweringly). Next time I plan to cut the amt. of dates
Oct 20, 2008 (report abuse)
Becky says...
You keep it up now, undsdetanr? Really good to know.
May 16, 2016 (report abuse)