Tajine of Lamb with Dates
Fixings
2 bits of sheep meat (neck or shoulder)
2 onions
3 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
Some saffron strings
50 grams margarine
A group of parsley and new cilantro
250 grams dates
125 grams whitened and browned almonds
Water
Headings
1-Peel the onions and slash them finely.
2– In a skillet over medium warmth, put the olive oil, spread, ginger, turmeric, cinnamon, saffron strings, salt and pepper. Add the meat and blend to coat it with the flavors.
3– Add the onions, parsley, and cilantro and let it stew while mixing at times until the point that the onions end up translucent.
4-Add the water to the meat, cover and cook for around 1 hour to 1 hour 30 minutes until the point that the meat is relatively cooked.
5– 15 minutes before the finish of cooking, wash the dates and add them to the skillet. Cook for 10 minutes at that point include the nectar, mix delicately and cook for 5 minutes until the point when the sauce winds up syrupy and the meat is delicate.
6-Place the meat on a plate, cover with the sauce, put the dates all around and enliven with the almonds. Serve hot!
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