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Categories:
pearl onions vegetable oil lamb shoulder parsley fresh cilantro ground cinnamon ground ginger saffron threads water dates honey slivered almonds
Viewed: 11 - Published at: 9 years agoIngredients
- 10 ounces pearl onions
- 2 tablespoons vegetable oil
- 3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
- 5 tablespoons chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon crushed saffron threads
- 1 1/2 cups (about) water
- 8 ounces pitted dates
- 2 tablespoons honey
- 2 tablespoons slivered almonds, toasted
Method
- Cook onions in medium pot of boiling water 2 minutes.
- Drain, rinse under cold 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 to Dutch oven and brown, about 4 minutes per batch.
- Using slotted spoon, transfer lamb to bowl after each batch is browned.
- Return all lamb and any juices to Dutch oven.
- Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron.
- Add 1 cup water and 1/2 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.
- Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven.
- Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork.
- Add remaining pearl onions and simmer until almost tender, about 5 minutes.
- Mix in remaining 1/2 cup water if necessary to thin sauce.
- Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
- Season tagine to taste with salt and pepper.
- Transfer to platter.
- Top with slivered almonds and reserved dates.
