Tagine Lahm bil Beleh
(Lamb Tagine with Dates) Recipe
Origin: Morocco Period: Traditional
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Ingredients:
900g boneless leg of lamb (or shoulder of lamb)
60g butter
2 tbsp oil
1 onion, finely chopped
350ml water
1 tsp ground ginger
1 tsp ground cinnamon
60g dried dates, chopped
2 tbsp honey
2 tbsp lime juice
12 fresh dates
25g whole blanched almonds
salt and freshly-ground black pepper, to taste
lime wedges, to garnish
Tagine Lahm bil Beleh
(Lamb Tagine with Dates) Preparation:
Method:
Trim any excess fat and sinew from the lamb then cut into 3cm cubes. Combine half the butter and the oil in a heavy-bottomed pan and when hot use to fry the onion gently for about 10 minutes, or until translucent. Increase the heat to medium-high and add the lamb. Continue cooking, stirring frequently, until the meat is nicely browned on all sides. Add the water, spices and chopped dates then season with salt and black pepper. Bring to a boil, reduce to a simmer, then cover and cook over low heat for about 60 minutes, or until the lamb is tender.
Add the honey and lime juice and taste for seasoning. Arrange the fresh dates on top of the stew then return to a simmer, cover and cook for 5 minutes more.
Melt the remaining butter in a pan and use to fry the almonds until golden. Once lightly toasted remove to a plate.
To serve, transfer the meat to a serving dish. Arrange the fresh dates on top then sprinkle the fried almonds on top. Garnish with lime wedges and serve with couscous or rice.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Lamb... More recipes for Fruit... More recipes for Nuts...
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