Lamb Tagine with Dates and Apricots

Ingredients

• 1 Tbs olive oil and 1 Tbs ghee
• 2 Tbs blanched almond slivers
• 2 red onions diced
• 3 cloves garlic smashed and diced
• 2 Tbs ginger paste
• Pinch of saffron threads
• 2 cinnamon sticks
• 2 tsp coriander seeds crushed
• 1 lb lamb shoulder or leg, cubed
• 8 dates, seeded
• 8 dried apricots
• 4 strips orange peel
• 2 Tbs honey
• 1⁄2 tsp ras el hanout
• Salt & Pepper

Directions

1. Heat the butter and oil in a tagine, or heavy casserole baking dish. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
2. Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
3. Add the dates, apricots and orange peel, stir to mix and cover. Simmer for 20 minutes.
4. Stir in the honey and ras-el-hanout (optional) and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary.
5. Top with chopped cilantro and serve along side couscous and bread of choice.