Lamb Tagine with Dates, Almonds, and Pistachios

My first tagine. I fell in love.  What can I say. 

Lamb Tagine with Dates, Almonds, & Pistachios

If you want a dish that's sure to wow your friends, this is it. This is a very traditional tagine and it is so easy to prepare.  You need to allow time to cook this dish, but preparation is a snap. As with any tagine, part of the secret is slow cooking. 

Let's face it - I love any dish that gets me out of the kitchen to have cocktails with my guests.
  
Lamb Tagine with Dates, Almonds, and Pistachios
Serves 4-5 people

• 2-3 Tablespoons ghee (Or use 1 Tablespoon olive oil & 1 Tablespoon butter)
• 2 onions - chop in half then in 1/4" strips
• 2 teaspoons organic ground turmeric
• 1 teaspoon organic ground ginger
• 2 teaspoons organic ground ceylon cinnamon
• 1 teaspoon organic ras el hanout (optional)
• 2 1/2 lbs lean lamb from the shoulder next or leg cut into 1-2" pieces
• 8 oz pitted dates
• 1 Tablespoon honey

• sea salt and freshly ground black pepper

• 1 Tablespoon olive oil
• 1/2 Tablespoon butter
• 2-3 Tablespoons slivered almonds
• 2 Tablespoons shelled pistachios
• 1 cup chopped cilantro or Italian parsley

Mix the turmeric, ginger, cinnamon  and ras el hanout, then pour over the lamb pieces. Add some salt and pepper. Stir and coat the lamb in the seasonings. Add the honey and stir more to coat the meat. 

Let the meat sit in the seasonings while you cut the onions. 
Turn on the burner or hotplate to medium-high, set the tagine bottom on it then add the ghee.  When the ghee is warm, add the sliced onions and cook until slightly browned.


Add the seasoned lamb to the tagine in a single layer on top the onions. Pour in about 3/4 cups water. When the liquid starts bubbling, put the lid of the tagine on and reduce the heat to low.  Simmer for 1 1/2 hours.


Add the dates then cover again and let simmer for another 30 minutes.


Heat the olive oil with the butter in a small pan. Stir in the almonds and pistachios and cook until they begin to brown. When the dish is finished, sprinkle the nuts and chopped parsely over the dish just before serving. 


Serve over couscous or quinoa.


Adapted from "Tagine Spicey stews from Morocco" by Chillie Basan