Lamb Tagine With Dates And Pearl Onions

Jesus preached with authority. Why? Because He had authority! And the preachers of old preached with authority. They preached, “Thus saith the Lord.” We have lost that today, I’m afraid. Our preaching reflects it and the lives of our people reflect it well. They live as if the pastor had no authority, as if the elders had no authority, and, even more appalling, as if the Word of God itself had no authority. We have returned to the place of the church in the Old Testament where “every man did what was right in his own eyes.” It is true today; every man thinks what is right in his own mind, regardless of what Scripture or sound exegesis may say otherwise.

Don Kistler

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Dates, Lamb, Meats, Onions	6	Servings

INGREDIENTS

10	oz	Pearl onions
2	T	Vegetable oil
3	lb	Boneless lamb
		shoulder or stew meat
		cut into 1 1/2" pieces
5	T	Parsley, chopped
1/4	c	Cilantro, chopped
1	t	Ground cinnamon
1	t	Ground ginger
1/8	t	Crushed saffron threads
1 1/2	c	Water, approx
8	oz	Pitted dates
2	T	Honey
2	T	Slivered almonds, toasted

INSTRUCTIONS

Cook onions in medium pot of boiling water for 2 minutes. Drain, rinse
under cold water and peel.  Heat vegetable oil in heavy Dutch oven over
medium-high heat. Working  in batches, season lamb with salt and
pepper, add to Dutch oven and  brown, about 4 minutes per batch. Using
slotted spoon, transfer lamb  to bowl after each batch is browned.
Return all lamb and any juices  to Dutch oven. Mix in chopped parsley
and cilantro, cinnamon, ginger  and saffron. Add 1 cup water and  cup
pearl onions. Reduce heat to  medium-low. cover and simmer until lamb
is tender, about 1 hour.  Using slotted spoon, transfer lamb and pearl
onions to bowl. Reserve 3  dates for garnish; add remaining dates and
honey to sauce in Dutch  oven. Simmer sauce for 5 minutes, mashing
dates to coarse puree with  back of fork. Add remaining pearl onions
and simmer until almost  tender, about 5 minutes. Mix in remaining  cup
water if necessary to  thin sauce. Return lamb mixture to Dutch oven;
simmer until heated  through, about 5 minutes. Add salt and pepper to
taste. Transfer to  platter. Top with slivered almonds and reserved
dates.

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