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Lamb Tagine with Dates (Tagine de Mouton aux Dattes — Morocco)
3 pounds boneless lamb shoulder
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon coarsely-ground pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron
2 cups water
1 tablespoon honey
1 cup whole pitted dates
Toasted almonds
Lemon slices
Trim fat from lamb; cut lamb into 1-inch cubes. Heat oil in Dutch oven until hot. Cook and stir lamb in oil until all liquid is evaporated and lamb is brown, about 25 minutes; drain.
Stir in onion, garlic, salt, pepper, cinnamon and saffron; cook and stir over medium heat 5 minutes. Stir in water and honey. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, 1 1/2 to 2 hours.
Stir dates into lamb mixture; simmer uncovered 5 minutes. Spoon onto platter. Garnish with almonds and lemon slices.
Serve with couscous if desired.
