Lamb tajine with dates & almonds
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Lamb tajine with dates & almonds
  Lamb    Almonds  
Last updated 6/12/2012 1:21:40 AM. Recipe ID 53979. Report a problem with this recipe.
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      Title: Lamb tajine with dates & almonds
 Categories: Main dish, Meats
      Yield: 4 Servings
 
     12    Lamb cutlets trimmed of fat
    1/2 ts Freshly ground black pepper
    1/2 ts Powdered saffron
      2    Spanish onions finely chppd
     30 g  Butter cut in pieces
      2 tb Honey
      1 ts Ground cinnamon
      2 tb Freshly chopped coriander
      2 ts Lemon juice
     40 g  Fresh dates pitted
    200 g  Blanched almonds toasted
      1 tb 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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Recipe ID 53979 (Apr 03, 2005)

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