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Lamb Tajine With Dates And Almonds

Lamb Tajine With Dates and Almonds recipe image
This Moroccan main features Freshly ground black pepper 2 tablespoon Freshly chopped coriander, Powdered saffron 2 teaspoon Lemon juice, Onions finely chppd 40 g Fresh dates pitted, Butter cut in pieces 200 g Blanched almonds toasted, Honey 1 tablespoon Sesame seeds toasted. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 982.6
Dietary: Gluten-free
Description
This Moroccan main features Freshly ground black pepper 2 tablespoon Freshly chopped coriander, Powdered saffron 2 teaspoon Lemon juice, Onions finely chppd 40 g Fresh dates pitted, Butter cut in pieces 200 g Blanched almonds toasted, Honey 1 tablespoon Sesame seeds toasted. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 teaspoons Freshly ground black pepper
  • 2 tablespoons Freshly chopped coriander
  • 1/2 teaspoons Powdered saffron
  • 2 teaspoons Lemon juice
  • 2 Spanish Onions finely chppd
  • 40 g Fresh dates pitted
  • 30 g Butter cut in pieces
  • 200 g Blanched almonds toasted
  • 2 tablespoons Honey
  • 1 tablespoons Sesame seeds toasted
Directions
  1. 1
    Place cutlets in a greased tagine or ovenproof casserole. Add pepper, saffron, onion, butter, salt to taste and enough water to cover. Bring slowly to the boil, cover and simmer for 1.1/2 - 2 hours, or until lamb is tender, occasionally skimming any fat from the surface. Add the honey, cinnamon and coriander and cook for 5 mins longer, turning meat. Remove the cutlets from the dish with a slotted spoon and keep warm. Add lemon juice to sauce and season to taste with salt and freshly ground black pepper. Add dates and simmer, uncovered, for 10 mins, or until sauce is reduced and slightly thickened. Return meat to pan and cook until heated through. Sprinkle with almonds and sesame seeds
  2. 2
    cutlets trimmed of fat 1 ts Ground cinnamon

Nutrition Facts

Servings 4

Amount Per Serving
Calories 982.6kcal
% Daily Value *
Total Fat 69.1g107%
Saturated Fat 30.8g154%
Cholesterol 307.1mg103%
Sodium 266.4mg12%
Total Carbohydrate 11.8g4%
Dietary Fiber 1.0g4%
Sugars 8.9g
Protein 75.7g152%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 200, almonds, baking, black, blanched, boiling, butter, chopped, chppd, coriander, cut, dates, finely, fresh, freshly, ground, honey, juice, lamb, lemon
Read it online: https://www.chefs-mate.com/recipe/lamb-tajine-with-dates-and-almonds/