Moroccan Lamb or Beef Tagine with Dates
"This easy Moroccan tagine features meat cooked until tender with saffron, ginger and pepper, and then topped by soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes. Medjool dates are recommended for this dish, but other firm, chewy dates can be used. Ras el Hanout and white pepper are optional seasonings. Tagine with Dates should be served with Moroccan bread for scooping everything up. The cooking time is for a pressure cooker; double this time if cooking in a conventional pot. Also try Chicken with Dates and Honey...."
INGREDIENTS
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1 kg (2 lb. 3 oz) tender lamb or beef, cut into two- or three-inch pieces
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2 medium onions, grated
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3 cloves of garlic, pressed or finely chopped
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1 teaspoon salt
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1 teaspoon ginger
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1 teaspoon pepper
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1/2 teaspoon saffron threads, crumbled
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1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
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1/4 teaspoon white pepper (optional)
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1/4 teaspoon Ras El Hanout (optional)
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1 cinnamon stick
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1/4 cup olive oil
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1/4 cup vegetable oil or butter
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small handful of cilantro sprigs, tied into a bouquet
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1 1/2 cups of dates (such as Medjool)
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2 tablespoons sugar (or honey)
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1 1/2 teaspoons cinnamon
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1 tablespoon toasted sesame seeds (optional)
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handful of fried almonds (optional)
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