Amélie’s Lamb Tagine With Shallots & Dates

Bonjour mon ami,

Here is one of my favourite date-filled dishes for you to enjoy.

3T of olive oil with a knob of butter
700g of lean boned lamb, from the shoulder or neck, trimmed and cubed
12 shallots, peeled and left whole
4-6 garlic cloves, peeled and left whole
2t ground turmeric
2 cinnamon sticks
1-2T runny honey 
225g stoned/pitted, moist dates
1-2T sesame seeds, toasted
Sea salt and freshly ground black pepper
Bread or plain, buttery couscous

Step 1: Heat the oil and the butter in the base of a tagine or in a heavy-based casserole dish. Toss the lamb in and brown it all over. Using a slotted spoon remove the meat from the tagine and set aside.

Step 2: Add the shallots and garlic and sauté, stirring occasionally, until they begin to colour. 

Step 3: Add the turmeric and cinnamon sticks and return the meat to the tagine. Pour in just enough water to cover the meat then bring it to the boil.

Step 4: Reduce the heat, cover with the lid and simmer for about an hour, giving it a stir from time to time.

Step 5: Stir in the honey and season with lots of salt and black pepper. Add the dates, replace the lid, and cook for a further 25-30 minutes. Sprinkle with the toasted sesame seeds and serve with chunks of crusty bread or a mound of plain, buttery couscous.

Bon appétit, Amélie

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