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LOCATION: Recipes >> African >> Tajine 02

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Lamb Tajine With Dates & Almonds
Yield: 4 servings

12 lamb cutlets trimmed of fat
1/2 tsp freshly ground black pepper
1/2 tsp powdered saffron
2 Spanish onions finely chopped
30 g butter cut in pieces
2 Tbsp honey
1 tsp ground cinnamon
2 Tbsp freshly chopped coriander
2 tsp lemon juice
40 g fresh dates pitted
200 g blanched almonds toasted
1 Tbsp sesame seeds toasted

Place cutlets in a greased tagine or ovenproof casserole. Add
pepper, saffron, onion, butter, salt to taste and enough water to
cover. Bring slowly to the boil, cover and simmer for 1.1/2 - 2
hours, or until lamb is tender, occasionally skimming any fat from
the surface. Add the honey, cinnamon and coriander and cook for 5
mins longer, turning meat. Remove the cutlets from the dish with
a slotted spoon and keep warm. Add lemon juice to sauce and season
to taste with salt and freshly ground black pepper. Add dates and
simmer, uncovered, for 10 mins, or until sauce is reduced and
slightly thickened. Return meat to pan and cook until heated through.
Sprinkle with almonds and sesame seeds.

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