Try this Lamb Tagine with Dates and Onions recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (47%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 80.5mg||2 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.8g|
|Protein 0.6g||1 %|
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Calories per serving: 59
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