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| Lamb and Date Tagine
1/4 cup olive oil 1 lamb shoulder, about 1 1/2 kilos, trimmed of fat, boned and cut into 4 cm. pieces salt and black pepper to taste 1/2 tsp. each turmeric, ground ginger and chopped garlic 2 medium onions, chopped finely 12 sprigs fresh coriander cayenne pepper or Tabasco to taste 375 gr. dates, pitted about 1/2 tsp. finely ground cinnamon. In a flameproof casserole heat the oil and in this lightly brown the lamb on all sides. Add the salt, black pepper, turmeric, ground ginger, cinnamon and garlic, toss and cook over a low flame for about 10 minutes. Add the onion, coriander and 4 cups of water. Bring to the boil and then reduce the flame and simmer, covered, for about 1 1/2 hours, adding water if necessary. By the end of cooking, the meat should be very tender. Spread the meat in a single layer in an ovenproof serving dish and distribute the dates in between the meat. Remove the coriander from the cooking liquids, correct the seasoning by adding cayenne pepper generously to make a spicy sauce. Pour this sauce over the meat and sprinkle with the cinnamon. Place the dish on the highest shelf of an oven that has been preheated to its maximum temperature and bake, uncovered, until the dates have formed a crust. Serve piping hot. (Serves 4 - 6) Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |