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Lamb Tagine With Shallots and Dates

3 Tbs olive oil plus 1 Tbs butter 1 ½ lbs boneless lamb shoulder or leg, trimmed and cubed 12 shallots, peeled and left whole 4-6 garlic cloves, peeled and left whole 2 tsps ground turmeric 2 cinnamon sticks 1-2 Tbs dark, clear honey 1 cut ready-to-eat pitted dates Sea salt and freshly ground black pepper Crusty bread or Plain, Buttery Couscous, to serve Heat the olive in a tagine or heavy-based casserole dish. Toss in the lamb and brown it all over. Using a slotted spoon, remove the meat from the tagine and set aside. Add the shallots and garlic and saute’, stirring occasionally. Add the turmeric and cinnamon sticks and return the meat to the tagine. Pour in just enough water to cover the meat then bring it to the boil. Reduce the heat, cover with the lid and simmer for about 1 hour, stirring occasionally. Stir in the honey and season with salt and plenty of black pepper. Add the dates, replace the lid, and cook for 25-30 minutes. Sprinkle with the toasted sesame seeds and serve with crusty bread or Plan, Buttery Couscous.
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