Lamb Tagine with Dates, Almonds and Pistachios

Lamb Tagine with Dates, Almonds and Pistachios

Tim got a Tagine for his birthday and he was dying to try it out.  He had brought spices and goodies back from his trip to India and we found the rest in Delhi.  That's Delhi, New York. This was an amazing meal with tremendous flavor but not too spicy.  We loved it!

2-3 tablespoons ghee, or 1 tablespoon olive oil plus 1 tablespoon butter
2 onions, finely chopped
1-2 teaspoon ground turmeric
1 teaspoon ground ginger
2 teaspoons ground cinnamon
2 lbs 4 oz. lean, boned lamb, from the shoulder, neck or leg, trimmed and cubed
1 1/4 cups ready to eat pitted dates
1 tablespoon dark, clear honey
1 tablespoon olive oil
1 tablespoon butter
2-3 tablespoons blanched almonds
2 tablespoons shelled pistachios
leaves from a small bunch of fresh flat leaf parsley, finely chopped
sea salt
freshly ground black pepper
Basmati rice to serve

Heat the ghee in a tagine.  Stir in the onions and saute until golden brown.  Stir in the turmeric, ginger and cinnamon.  Toss in the meat, making sure it is coated in the spice mixture.  Pour in enough water to almost cover the meat and bring it to the boil.  Reduce the heat, cover with a lid and simmer gently for roughly 1 1/2 hours.

Add the dates and stir in the honey . Cover with the lid again and simmer for another 30 minutes.  Season with salt and lots of black pepper.

Heat the olive oil with the butter in a small pan.  Stir in the almonds and pistachios and cook until they begin to turn golden brown.

Scatter the toasted nuts over the lamb and dates and sprinkle with the flat leaf parsley.  Serve with the Basmati rice.