Ingredients
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2 lbs lamb shoulderboneless
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3 Tbsp butter
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1 large onionfinely chopped
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1/2 tsp saffron
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1/2 tsp ground ginger
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to taste Kosher Salt
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to taste black pepper
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1 cinnamon stick
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1 Tbsp honey
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1 tsp ground cinnamon
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1 1/2 cup datespitted and chopped
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4 servings couscouscooked
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To Garnish
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1/3 cup sliced almonds
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2 Tbsp roasted sesame seeds
Directions
Having been to Morocco and tried my hand before at making Pastilla (Moroccan pigeon pie), I decided to go with a Moroccan classic I’ve never maade before: tagine. While “tagine” is often used to describe a style of Moroccan stew comprised of braised meat, spices and often some sort of fruit, the word actually denotes the earthenware cooking pot in which the dish is prepared: a round clay pot with a pointed cone shaped lid that would be placed over a fire to slow cook the meat. I don’t have a tagine nor do I make a habit of cooking anything over an open fire besides the occasional s’more, but I’m not alone: even in Morocco “tagines” are now frequently made on a stove top using modern cookware – although sometimes restaurants will then transfer them to a tagine-like dish.
Luckily, it is not from the cookware that tagines get their flavor, but from the blend of fats and spices. This dish would be considered a m’qualli tagine, using a yellow sauce characterized by saffron and ginger. While tagine can be made with many different meats, lamb is the traditional “first meat,” a favorite in Moroccan cuisine, and I personally find lamb to be divine. Many of the tagine recipes in the two Moroccan cook books I checked out from the library sounded delicious, but I couldn’t pass up the combination of lamb, almonds and dates. In Arab culture dates have somewhat of a sacred character and can symbolize hospitality, common at weddings and other special occasions. Since I was welcoming family in town from New Hampshire, a dish symbolizing hospitality and celebration seemed like the perfect pick!
Recipe Source: Arabeque (cook book)
Steps
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1
Done
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Trim excess fat from the lamb and cut into medium size chunks. Hear the butter in a large dutch oven - or a tagine if you have one! - and brown it lightly al over. |
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2
Done
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Add onions and cook, stirring until they begin to color. Stir in saffron, ginger, salt and pepper. Add the cinnamon stick. Add water to about halfway up the meat and simmer, covered for an hour, turning the pieces occasionally. |
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3
Done
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Stir in honey, ground cinnamon and additional salt and pepper to taste. Add the dates and cook until the sauce is reduced - approximately 10 minutes more. |
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4
Done
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Meanwhile, add the sliced almonds and sesame seeds to a small sauce pan. Brown over medium heat, stirring frequently to ensure they don't burn. |
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5
Done
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Serve lamb over cous cous, sprinkled with toasted almond mixture. |
