Tagine ’L’ghanmi B’tamra

Lamb Tagine with Dates

In this rich and luscious dish, the dried dates are pitted, and are used to thicken the sauce, which carries their flavour through the dish. The whole dates used to complete the dish are left unpitted, otherwise they can disintegrate.

SERVES 6

1 kg (2 lb 4 oz) boneless lamb from shoulder or leg

30 g (1 oz) butter

1 brown onion, finely chopped

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon freshly ground black pepper

55 g (2 oz/1/3 cup) pitted, chopped dried dates

pinch of ground saffron threads

2 tablespoons honey

2 tablespoons lemon juice

200 g (7 oz/1¼ cups) fresh or dessert dates (unpitted)

½ preserved lemon

15 g (½ oz) butter, extra

40 g (1½ oz/1/3 cup) slivered almonds

Trim the lamb and cut into 2.5 cm (1 in) cubes. In a large heavy-based saucepan, melt the butter over low heat, add the onion and cook for 8 minutes. Add the ginger, cinnamon and pepper and stir for 1 minute. Increase the heat to high, add the lamb and stir until the meat changes colour. Reduce the heat, add 375 ml (13 fl oz/1½ cups) of water, along with the chopped dates, saffron and 1 teaspoon of salt. Reduce the heat to low, cover and simmer for 1½ hours, stirring occasionally to prevent the sauce sticking as the dates cook to a purée.

Stir in the honey and lemon juice and adjust the seasoning. Put the unpitted dates on top, cover and simmer for 10 minutes, or until the dates are plump.

Meanwhile, remove and discard the pulp and membranes from the preserved lemon. Rinse the rind under cold running water, then pat dry with paper towel and cut into strips. Melt the extra butter in a small frying pan over medium heat, add the almonds and brown lightly, stirring often, for 5 minutes. Tip immediately onto a plate to prevent burning.

Remove the whole dates from the top of the lamb and set them aside with the almonds. Ladle the meat into a serving dish or tagine and scatter the dates on top, along with the lemon strips and toasted almonds. Serve hot.

strip

The whole dates are placed on top of the meat so that they remain intact while cooking.