Morocco

Probably there is nothing more characteristic of Moroccan cooking than a tagine. For those that do not know a tagine is a round earthenware dish with a conical lid. A mature tagine can be used in an oven or on top of a stove (with a heat diffuser). If you do not have a tagine you can use a casserole.

This dish combines meat with sweet ingredients, in a way that was common in English cookery in the Middle Ages.

Lamb Tagine

• 1.4kg lamb (shoulder and / or cutlets) cut into pieces of about 100g
• 1/2 teaspoon freshly ground black pepper
• 1/4 - 1/2 teaspoon powdered saffron
• 2 Spanish onions, peeled and coarsely grated
• 100g butter
• salt
• 2 tablespoons thick honey
• 1/2 to 1 teaspoon powdered cinnamon
• lemon juice
• 450g fresh dates
• 225g blanched almonds, sauteed in oil
• 1 tablespoon toasted sesame seeds

Place the lamb in a tagine with the pepper, saffron, onion, butter, and salt to taste. Cover with water, bring gently to the boil. Skim, reduce the heat, cover and simmer for 1 1/2 to 2 hours.

When the lamb is just tender, add the honey and cinnamon. Turn the meat in the sauce until it is well impregnated with sweet and spicy flavours.

Remove the meat with a slotted spoon and keep warm. Correct the sauce seasoning adding more salt and pepper and if desired a squeeze of lemon juice.

Rinse the dates under running water. Drain, and add to sauce in the pan and allow to simmer for 10 minutes. Return meat to the pan.

Transfer pieces of meat to a heated serving dish, and garnish with dates. Spoon sauce over and garnish with almonds, and toasted sesame seeds if desired.