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Date and Lamb Tajine

Tajine d’agneau aux dattes
  • 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.

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