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Lamb Tagine with Dates and Onions
10 oz Pearl onions
2 tb Vegetable oil
3 lb Lamb, boneless shoulder or stew meat, cut 1 1/2" pieces
5 tb Parsley, chopped
1/4 c Cilantro chopped
1 ts Cinnamon
1 ts Ginger
1/8 ts Saffron threads, crushed
1 1/2 c Water
8 oz Dates, pitted
2 tb Honey
2 tb Almonds, slivered, toasted
Cook onions in a medium pot of boiling water for 2 minutes, drain, rinse under cold water and peel.
Heat vegetable oil in a Dutch oven over med-high heat. Working in batches, season lamb with sat &pepper, add to Dutch oven and brown all over, about 4 minutes per batch. Return all lamb to Dutch oven after finishing browning. Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to med-low, cover and simmer until lamb is tender, about 1 hour.
Using slotted spoon, remove lamb and onions to a bowl. Add dates and honey to drippings in Dutch oven. Simmer for 5 minutes, mashing dates to a coarse puree with a fork. Add remaining onions and simmer until almost tender about 5 minutes. Mix in remaining 1/2 cup water if necessary tothin sauce. Return lamb to mixture and simmer until heated through, about 5 minutes. Season to taste with salt & pepper. Transfer to platter and top with slivered almonds and a few chopped dates.