Recipe A lamb tagine with dates, almonds and pistachios

Dados1950

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Joined
1 Jun 2017
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Location
New Jersey
Ingredients:

2-3 tbsp. olive oil and a pat of butter
2 onions-finely chopped
1-2 tsp ground turmeric
2 tsps. ground cinnamon
2-2 ½ lbs. lamb stew meats (cubes)
8 oz. ready to eat pitted figs (if can’t find pitted-very easy to remove pits yourself)
1 tbsp. honey
2-3 tbsps. slivered almonds
2 tbsps. shelled pistachios
2-3 tbsps. finely chopped fresh parsley

Cooking:

Heat the olive oil and butter in the tagine. Stir in onions and sauté’ until light brown. Stir in turmeric, ginger and cinnamon. Toss in the lamb to coat in the onion-spice mixture. Pour in water sufficient to almost cover the lamb. Reduce heat to a low setting, cover with the lid and gently simmer for 1 ½ hours. After 1 ½ hours, add the dates and stir in the honey. Season with salt and lots of fresh ground black pepper. Cover and simmer for an additional 30 minutes.

Meanwhile, put the almonds and pistachios in a pie plate and roast in a 375* oven for 8-10 minutes until toasted….don’t burn.

Sprinkle the nuts and parsley over the lamb and dates and you’re ready to serve!

Couscous (easy to make) is the usual accompaniment to a tagine recipe.
 
Great recipe! Please post a picture, since I'd like to see how it turned out.

I've recently decided that I love tagines. Here's a beef tagine I made not long ago:

IMG_0720.JPG
 
I love tagines too! I'd pop some preserved lemon in as well. Yes - we would love a photo!
Thanks for the reminder about preserved lemon. I think of my life in two parts now: before I made preserved lemon, and after I made it. Mine didn't have it, but the next one certainly will!
 
Thanks for the positive comments.

I'm trying to learn how to post pics.

Thanks for showing the pic of a tagine. I wanted to, but , again, trying to learn how.

When I make this recipe again, will try to send pic.
 
@Dados1950,

Absolutely an amazingly exceptional Lamb Tagine ( Tajine in Berber ).

I had posted a Fish Tagine a few weeks ago.

It is definitely an exemplary method of preparing Moroccan Cuisine.

Have a nice weekend ..
 
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