Tagine of Lamb with Dates and Almonds

Name: Tagine of Lamb with Dates and Almonds
Yield: serves 6 to 8
Ingredients: 3 pounds boned shoulder or neck fillet of lamb; 1/2 stick (4 tablespoons) butter or 1/2 cup sunflower oil; 2 onions, finely chopped; 1/2 teaspoon saffron threads; 1/2 teaspoon ground ginger; Salt and plenty of black pepper; 1 cinnamon stick; 1 to 2 tablespoons clear honey (optional); 1 teaspoon ground cinnamon; 1 3/4 cups dates, pitted; To garnish: 1/2 cup blanched almonds; 3 tablespoons sesame seeds (optional)

December 9, 2011

In an Arab culture born in the desert, dates have something of a sacred character. Considered the “bread of the desert,” they symbolize hospitality and are much loved and prestigious. You would find this dish at wedding parties. Some people find it too sweet, so you might prefer it, as I do, without the optional honey. The dates give it a slightly sticky texture. Use the semi-dried moist varieties from California or the Deglet Nour dates from Tunisia.

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