| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 12 |
|
Lamb cutlets trimmed of fat |
| 1/2 |
t |
Freshly ground black pepper |
| 1/2 |
t |
Powdered saffron |
| 2 |
|
Spanish onions finely chppd |
| 30 |
g |
Butter cut in pieces |
| 2 |
T |
Honey |
| 1 |
t |
Ground cinnamon |
| 2 |
T |
Freshly chopped coriander |
| 2 |
t |
Lemon juice |
| 40 |
g |
Fresh dates pitted |
| 200 |
g |
Blanched almonds toasted |
| 1 |
T |
Sesame seeds toasted |
INSTRUCTIONS
Place cutlets in a greased tagine or ovenproof casserole. Add pepper,
saffron, onion, butter, salt to taste and enough water to cover. Bring
slowly to the boil, cover and simmer for 1.1/2 - 2 hours, or until
lamb is tender, occasionally skimming any fat from the surface. Add
the honey, cinnamon and coriander and cook for 5 mins longer, turning
meat. Remove the cutlets from the dish with a slotted spoon and keep
warm. Add lemon juice to sauce and season to taste with salt and
freshly ground black pepper. Add dates and simmer, uncovered, for 10
mins, or until sauce is reduced and slightly thickened. Return meat to
pan and cook until heated through. Sprinkle with almonds and sesame
seeds.
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