Prep 15 mins
Cook 2 hrs
- 3 lbs lamb shoulder, trimmed and cut into bite-size pieces
- 1⁄4 cup butter
- 2 medium onions, chopped
- 2 cups beef broth
- 1⁄2 teaspoon saffron thread, crushed
- 1 small cinnamon stick
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1 cup pitted dates, halved
- 1⁄2 cup toasted whole almond
- 2 teaspoons sesame seeds
- spiced couscous (this is in my recipe book)
- Pat lamb dry.
- Season with salt and pepper.
- Melt butter in Dutch oven over medium-high heat.
- Add lamb and onion and sauté until onion is soft and meat is brown.
- Heat ½ cup beef broth in small saucepan over low heat.
- Blend in saffron and stir to dissolve.
- Add saffron to lamb with remaining broth and cinnamon and bring to boil.
- Reduce heat, cover and simmer until lamb is tender, about 1 ½ hours.
- Remove lamb from skillet using slotted spoon; discard cinnamon.
- Stir in honey, ground cinnamon and simmer 5 more minutes.
- Return lamb to pan.
- Add dates and continue simmering until dates are plump, about 5 minutes.
- Prepare spiced couscous (omitting raisins) to serve 6-8 people.
- Spoon couscous around edge of platter (a small brass one would be nice if you have one) and spoon tajine in center.
- Sprinkle tajine with almonds and sesame seeds.
The timing on this is pretty much spot on. I started it a bit before 5 and we had dinner just before 7. This was my first main dish choice for ZWT 9 because I didn't have to go shopping, I had everything on hand and because it sounded yummy. I made 2 servings in the tagine and used a whole cinnamon stick instead of a third. It was very good with whole wheat couscous. What a great start to the Morocco/Tunisia round. :D