Lamb Tagine With Dates And Honey

Pride is subtle and shape-shifting. There is more of it at work in our hearts than we know, and more of it pulsing through our busyness than we realize. Pride is the villain with a thousand faces: People-pleasing, Pats on the back, Performance evaluation, Possessions, Proving myself, Pity, Poor planning, Power, Perfectionism, Position, Prestige and Posting. Here’s the bottom line: of all the possible problems contributing to our busyness, it’s a pretty good bet that one of the most pervasive is pride. It’s okay to be busy at times. You can’t love and serve others without giving of your time. So work hard; work long; work often. Just remember it’s not supposed to be about you. Feed people, not your pride.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats		Jude3	1	Servings

INGREDIENTS

1 1/2	kg	Lamb shoulder chops
2	T	Olive oil
2		Onions sliced
4		Cloves garlic
1	t	Ground cumin, ground
		coriander
		ground ginger
		turmeric and
		cinnamon
1/2	t	Chilli powder
1	pn	Nutmeg
2 1/2	c	Chicken stock
1/2	c	Dates, quartered
1		Blanched almonds, toasted
2	T	Fresh coriander
1/4	c	Honey

INSTRUCTIONS

Cut the lamb of the bone and then cut into 3cm strips.  Put the olive
oil into a non-stick frypan on highest setting and  brown the lamb off
in batches.  Remove lamb and drain on paper towels.  Add the onions,
garlic and spices to the pan and cook at setting 6-7  until onions are
soft.  Return lamb to the mix and pour in the stock.  Cover the pan and
simmer at setting 3 for 1 hour then take the lid  off and continue to
cook for a further 30 minutes.  Add the dates, honey and almonds and
chopped coriander and heat  through for another minute.  Serve with
rice or couscous.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”