INGREDIENTS:
1 Tbs Olive oil plus a pat of butter
2 ea Onions
1-2 tsp Turmeric, ground
1 tsp Ginger, ground
2 tsp Cinnamon, ground
2 lbs Lamb, lean, from the shoulder, neck or leg. Bite-size pieces.
8 oz. Ready-to-eat pitted dates
1 Tbs. Honey, dark and runny
1 Tbs. Olive oil and a pat of butter
2-3 Tbs Almonds, blanched
2 Tbs. Pistachios, shelled
Bunch Flat-leaf parsley, chopped
tt Sea salt and black pepper, freshly ground
INSTRUCTIONS:
Heat the oil and butter in a tagine or heavy-based casserole dish. Stir in the onions and saute until golden brown. Stir in the turmeric, ginger and cinnamon. Toss in the meat, making sure it is coated in the spice mixture. Pour in enough water to almost cover the meat and bring it to a boil. Reduce the heat, cover with a lid, and simmer gently for roughly 1 1/2 hours.
Add the dates and stir in the honey. Cover with a lid again and simmer for another 3o minutes. Season with salt and lots of black pepper.
Heat the olive oil with the butter in a small pan. Stir in the almonds and pistachios and cook until they begin to turn golden brown.
Scatter the toasted nuts over the lamb and dates and sprinkle with the flat-leaf parsley. ‘Serve with plain, buttery couscous and a sharp, crunchy salad with preserved lemon to cut the sweetness.
Hellum's Kitchen 