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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
3 lbs lamb shoulder, trimmed and cut into bite-size pieces |
1/4 cup butter |
2 medium onions, chopped |
2 cups beef broth |
1/2 teaspoon saffron thread, crushed |
1 small cinnamon stick |
1 tablespoon honey |
1 teaspoon ground cinnamon |
1 cup pitted dates, halved |
1/2 cup toasted whole almond |
2 teaspoons sesame seeds |
spiced couscous (this is in my recipe book) |
Directions:
1. Pat lamb dry.
2. Season with salt and pepper.
3. Melt butter in Dutch oven over medium-high heat.
4. Add lamb and onion and sauté until onion is soft and meat is brown.
5. Heat 1/2 cup beef broth in small saucepan over low heat.
6. Blend in saffron and stir to dissolve.
7. Add saffron to lamb with remaining broth and cinnamon and bring to boil.
8. Reduce heat, cover and simmer until lamb is tender, about 1 1/2 hours.
9. Remove lamb from skillet using slotted spoon; discard cinnamon.
10. Stir in honey, ground cinnamon and simmer 5 more minutes.
11. Return lamb to pan.
12. Add dates and continue simmering until dates are plump, about 5 minutes.
13. Prepare spiced couscous (omitting raisins) to serve 6-8 people.
14. Spoon couscous around edge of platter (a small brass one would be nice if you have one) and spoon tajine in center.
15. Sprinkle tajine with almonds and sesame seeds.
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