Recipe - Lamb Tagine With Dates And Onions

10 ounce Pearl onions
2 tablespoon Vegetable oil
3 pound Lamb, boneless shoulder or
stew meat, cut 1 1/2" pcs.
5 tablespoon Parsley, chopped
One fourth cup Cilantro chopped
1 teaspoon Cinnamon
1 teaspoon Ginger
1/8 teaspoon Saffron threads, crushed
1 One half cup Water
8 ounce Dates, pitted
2 tablespoon Honey
2 tablespoon Almonds, slivered, toasted

Cook onions in a medium pot of boiling water for 2 minutes, drain, rinse
under cold water and peel.

Heat vegetable oil in a Dutch oven over medhigh heat. Working in batches,
season lamb with sat &pepper, add to Dutch oven and brown all over, about 4
minutes per batch. Return all lamb to Dutch oven after finishing browning.
Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and
One half cup pearl onions. Reduce heat to medlow, cover and simmer until lamb
is tender, about 1 hour.

Using slotted spoon, remove lamb and onions to a bowl. Add dates and honey
to drippings in Dutch oven. Simmer for 5 minutes, mashing dates to a coarse
puree with a fork. Add remaining onions and simmer until almost tender
about 5 minutes. Mix in remaining One half cup water if necessary tothin sauce.
Return lamb to mixture and simmer until heated through, about 5 minutes.
Season to taste with salt & pepper. Transfer to platter and top with
slivered almonds and a few chopped dates.