Lamb tagine with dates, almonds and pistachios

[Dados1950]

Ingredients:
2-3 tbsp. olive oil and a pat of butter
2 onions-finely chopped
1-2 tsp ground turmeric
2 tsps. ground cinnamon
2-2 ½ lbs. lamb stew meats (cubes)
8 oz. ready to eat pitted figs (if can’t find pitted-very easy to remove pits yourself)
1 tbsp. honey
2-3 tbsps. slivered almonds
2 tbsps. shelled pistachios
2-3 tbsps. finely chopped fresh parsley

Cooking:

Heat the olive oil and butter in the tagine. Stir in onions and sauté’ until light brown. Stir in turmeric, ginger and cinnamon. Toss in the lamb to coat in the onion-spice mixture. Pour in water sufficient to almost cover the lamb. Reduce heat to a low setting, cover with the lid and gently simmer for 1 ½ hours. After 1 ½ hours, add the dates and stir in the honey. Season with salt and lots of fresh ground black pepper. Cover and simmer for an additional 30 minutes.

Meanwhile, put the almonds and pistachios in a pie plate and roast in a 375* oven for 8-10 minutes until toasted….don’t burn.

Sprinkle the nuts and parsley over the lamb and dates and you’re ready to serve!

Couscous (easy to make) is the usual accompaniment to a tagine recipe.

[QSis]

Sounds interesting and delicious (minus the cinnamon for me!)

Lee

[Johnny West]

I've only done chicken. Your recipe looks excellent.

[Sass Muffin]

I'd like it better with chicken myself, as I don't care for lamb.

Here are some links.
Pictures too.

https://www.bigoven.com/recipe/lamb-...tachios/234002
http://www.theredheadedtraveler.com/...dates-almonds/

[Dados1950]

I understand.

I've found lamb is often "an acquired" taste.

Chicken works well as does a 'hearty' fish like cod.

Bon Appetit' !