Reader's Digest Mediterranean Cookbook/Tess Mallos

Lamb Tagine with Dates (Tagine lahm Bil Beleh)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/2 lb boneless leg or shoulder of lamb 60g/2 oz butter 2 tablespoons oil
1 large white onion, finely chopped 350 ml/12 fl oz water 1 teaspoon ground ginger
1 teaspoon ground cinnamon 60 g/2 oz dried dates, chopped salt and freshly ground black pepper
2 tablespoons honey 2 tablespoons lime juice 12 fresh dates
25 g/1 oz whole blanched almonds fresh lime or preserved lemon to garnish



1 Trim excess fat from the lamb and cut into 2.5 cm/1 in cubes. Heat half the butter and half the oil in a heavy saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Increase the heat, add the lamb and cook until sealed, stirring often. Add the water, spices and chopped dried dates; season with salt and pepper to taste. Cover and simmer over a low heat for about 1 hour, until the lamb is tender. Stir in the honey and lime juice and adjust the seasoning if necessary. Place the whole fresh dates on top, cover and simmer for 5 minutes.
2 Melt the remaining butter in a frying pan. Add the almonds and cook until golden; remove to a plate.
3 To serve, transfer the tagine to a serving dish, arranging the fresh dates on top. Sprinkle with almonds and garnish with lime slices or strips of preserved lemon peel.

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