Lamb Tagine with Dates and Almonds

Recipe adapted from Alan Jackson

Lamb Tagine With Dates And Almonds
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Lamb Tagine with Dates and Almonds adapted from Alan Jackson
Servings
4
servings
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 2 medium onions, finely chopped
  • 2¼ pounds top round or leg of lamb, cut into cubes
  • 2 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • Kosher salt
  • Freshly ground black pepper
  • 6 cups chicken stock or low-sodium broth
  • 20 Deglet Noor dates, pitted
  • One 2-inch piece of fresh ginger, peeled and julienned
  • 2 tablespoons blanched almond slivers
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lemon juice
  • Rice or orzo pilaf, for serving
Directions
  1. In a large pot, heat the olive oil and butter. Add the onions and cook over moderate heat, stirring occasionally, until soft and golden-brown. Add the lamb and brown on all sides. Add the turmeric, ground ginger, cinnamon, 1 tablespoon salt and 1 teaspoon pepper and stir to coat the lamb. Cook for 3 to 4 minutes.
  2. Add enough stock to cover the meat and bring to a boil. Reduce the heat to low, cover the pot and simmer gently for 1½ hours, or until the lamb is almost fork-tender.
  3. Stir in the dates, fresh ginger, almonds, honey and brown sugar. Cover the pot and simmer for another 30 minutes. Season with salt, pepper and lemon juice and serve with rice or orzo pilaf.
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