MOROCCAN LAMB TAGINE WITH DATES AND PEARL ONIONS
Steps:
- Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
- Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
- Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
- Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.
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[email protected]I would definitely recommend this recipe to anyone who loves lamb or Moroccan food.
Ali Umar
[email protected]This tagine is a great way to impress your guests. It's a very elegant and flavorful dish.
Nada Shreif
[email protected]I've tried a few different tagine recipes, but this one is my favorite. It's the perfect balance of sweet and savory.
Lecia Jojo
[email protected]This tagine is a little bit time-consuming to make, but it's definitely worth it. The flavors are amazing.
Rizwan Jatt
[email protected]I'm not a big fan of lamb, but I really enjoyed this tagine. The sauce was so flavorful and the lamb was cooked perfectly.
Shenu Methasha
[email protected]This tagine is a great make-ahead meal. You can cook it the day before and then reheat it when you're ready to serve.
Siri Sims
[email protected]I love the combination of lamb, dates, and pearl onions in this tagine. It's a really unique and flavorful dish.
Sirajul islam Shaon
[email protected]This is my go-to recipe for tagine. It's easy to make and always turns out delicious.
Ssali Bennie
[email protected]I've made this tagine several times and it's always a hit. The lamb is always fall-apart tender and the sauce is so flavorful.
Kinlee Howard
[email protected]This tagine is a great way to use up leftover lamb. It's also a very budget-friendly meal.
Sheila Dishner
[email protected]I love this recipe! The lamb is always tender and the sauce is so rich and flavorful. I like to serve it with couscous or rice.
Yapo Sillah
[email protected]This was my first time making tagine and it turned out great! The instructions were easy to follow and the dish was so flavorful. I will definitely be making this again.
K Single
[email protected]I made this tagine for a dinner party and it was a huge hit! Everyone loved it. The flavors were amazing and the lamb was cooked perfectly. I would highly recommend this recipe.
Edson Lungu
[email protected]This tagine was absolutely delicious! The lamb was fall-apart tender and the sauce was rich and flavorful. The dates and pearl onions added a nice sweetness and crunch. I will definitely be making this again.