Date and Lamb Tajine
- 1 kg of lamb shoulder, fat removed and cut into 3 cm cubes
- 3 tbsp. butter
- 1 ¼ cups finely chopped onion
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- ½ tsp. ground black pepper
- 1/2 cup chopped dry dates
- 1 pinch of saffron stigmas
- 1 tsp of salt
- 2 tbsp. honey
- 2 tbsp. lemon juice
- 1 cup whole dry dates
- ½ candied lemon
- 1/3 cup sliced almonds
Melt 30 g of butter in a sauté pan and cook the onion until soft. Add ginger, cinnamon and pepper. Continue cooking for 1 minute while stirring, increase heat and add lamb. Brown well, add chopped dates, saffron and salt. Cover and simmer for about 1 1/2 hours, stirring occasionally. Add a little water if necessary.
Add the honey and lemon, adjust the seasoning, add the whole dates, cover and simmer quietly for 10 minutes.
Meanwhile, melt the remaining butter in a small frying pan and gently brown the almonds.
Remove the pulp from the preserved lemon and cut the zest into thin strips.
Transfer the meat to a serving dish. Place the dates on top, sprinkle with roasted almonds and finish with the strips of preserved lemon.
Serve with couscous.