Lamb Tagine with Dates, Pistachios and Almonds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon butter
- 2 onion (s), chopped
- 1 teaspoon turmeric, ground
- 1 teaspoon ginger, ground
- 2 teaspoons ground cinnamon
- 500 g lamb, lean, cut into bite-sized pieces (shoulder or neck)
- 200 g date (s), pitted
- 1 tablespoon honey, liquid (neutral taste e.g. acacia honey or summer blossom honey)
- salt and pepper
- 1 teaspoon butter
- 1 tablespoon olive oil
- 2 tablespoon pistachios, not salted and not roasted
- 1 tablespoon almond (s), blanched
- 0.5 ½ bunch parsley, chopped smooth
Print Recipe
Pin Recipe Instructions
- Heat the olive oil and butter in a tagine or saucepan and sauté the chopped onions until golden brown. Add the turmeric, ginger and cinnamon. Add the meat and mix everything together. Salt and pepper. Pour in water so that the meat is almost covered. Bring to the boil and then reduce the heat. Cover and simmer gently for 1.5 hours.
- Add the dates and stir in the honey. Cover and simmer for another 30 minutes. Season to taste with salt and pepper. Thicken the sauce to taste.
- Melt 1 tablespoon of olive oil and 1 teaspoon of butter in a pan. Roast the almonds and pistachios in it until golden brown. Pour the nut mixture over the meat. Sprinkle with chopped parsley.
- In addition: buttered couscous or flatbread and a salad made from oranges, onions and black olives.
- Tip: if you don`t like lamb, you can also use lean beef as an alternative.
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