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Lamb Tagine With Dates And Pearl Onions

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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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