Lamb Tagine with Dates and Almonds

Our good friend Cardamoens took the challenge to cook a wonderfully-fragrant meal. After a week of hard work, there is nothing more satisfying. Thank you!

Lamb Dish

Inredients:
1 kg boned lamb
4 tbsp sunflower oil
2 small onions
1/2 tsp saffron
1/2 tsp ground ginger
1-2 tbsp clear honey
1 tsp ground cinnamon
1 cinnamon stick
black pepper (plenty)
300 g dates
150 g almonds

Slice lamb thinly. Heat oil and brown lamb lightly. Remove lamb from pan and saute sliced onions and remaining juice. Add salt, pepper, cinnamon stick, and meat. Cover with some water and simmer for 60 minutes. Stir in honey, cinnamon, and pepper and reduce sauce. Add dates and cook for 5 minutes. Garnish with browned almonds.

Couscous Side-dish

Ingredients:
2 cups couscous (or more according to dinner party size)
Cinnamon stick
4-6 cardamon pods
600 ml vegetable broth
2 tbsp oil
2 shallots
1 tbsp butter
1 tbsp honey
1 tsp salt

Mix coucous with spices and poor broth oer. Mix, cover, and let sit for 10 minutes. In the meantime, simmer onions in butter until brown. Then add honey, cinnamon and salt and poor sauce over couscous. Preheat oven to 200 C or 400F and place coucous in oven for 15 minutes (or until steamy).

Dankje wel!