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Title: Morrocan Lamb Tagine With Dates And Pearl Onions
Yield: 1

Ingredients

     10 oz pearl onions
      2 tb vegetable oil
      3 lb boneless lamb shoulder or
           -stew meat; cut into 1 1/2-i
      1    ; pieces
      5 tb chopped fresh parsley
    1/4 c  chopped fresh cilantro
      1 ts ground cinnamon
      1 ts ground ginger
    1/8 ts crushed saffron threads
  1 1/2 c  water; (about)
      8 oz pitted dates
      2 tb honey
      2 tb slivered almonds; toasted

Instructions

Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under
cold
water and peel.

Heat vegetable oil in heavy large dutch oven over medium-high heat. Working
in
batches, season lamb with salt and pepper, add to Dutch oven and brown,
about
4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each
batch is browned. Return all lamb and any juices to Dutch oven. Mix in
chopped
fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1
cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and
simmer until lamb is tender, about 1 hour.

Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3
dates
for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer
sauce 5 minutes, mashing dates to coarse puree with back of fork. Add
remaining pearl onions and simmer until almost tender, about 5 minutes. Mix
in
remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to
Dutch oven; simmer until heated through about 5 minutes.

Season tagine to taste with salt and pepper. Transfer to platter. Top with
slivered almonds and reserved dates.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 1198 Calories (kcal); 38g Total Fat; (26% calories from fat);
12g Protein; 227g Carbohydrate; 0mg Cholesterol; 713mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 11
Fruit; 7 Fat; 2 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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