|The tagine, and the time. Long gone are the days I'd have dinner on the table by 7pm|
adapted from Epicurious
1 lb. lamb shoulder, cut in 1" pieces
1 medium onion- sliced thin
1 clove garlic
1 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. turmeric
Pinch of saffron threads
1/2 c. dates de-seeded and roughly chopped
2 Tbl. honey
3 c. water, chicken or beef stock
1Tbl. white wine
2 Tbl olive oil
Salt and pepper to taste
1/4 c. blanched almonds- optional
1. Set tagine pan or dutch oven over a medium high flame and add 1 Tbl. oil. When hot but not smoking gently add in the lamb pieces and sear all sides. You can do this in batches so as not to crowd the pan. Let drain on paper towels after.
2. Add in remaining oil and cook the onions and garlic until translucent. Add in the ginger, turmeric, saffron and cinnamon. Add back in all the lamb plus wine and enough water (or stock) to come up to the side. Cover and let cook for about an hour, checking ever now and then to make sure there's enough liquid. Add in more water or stock if necessary.
3. Uncover and add in honey and dates. Cook for another 30 minutes uncovered until lamb is fork tender and the liquid has thickened. Taste for salt and pepper. Serve over couscous and top with almonds.