Lamb tagine with dates, almonds and pistachios

Ingredients:
2-3 tbsp. olive oil and a pat of butter
2 onions-finely chopped
1-2 tsp ground turmeric
2 tsps. ground cinnamon
2-2 ½ lbs. lamb stew meats (cubes)
8 oz. ready to eat pitted figs (if can’t find pitted-very easy to remove pits yourself)
1 tbsp. honey
2-3 tbsps. slivered almonds
2 tbsps. shelled pistachios
2-3 tbsps. finely chopped fresh parsley

Cooking:

Heat the olive oil and butter in the tagine. Stir in onions and sauté’ until light brown. Stir in turmeric, ginger and cinnamon. Toss in the lamb to coat in the onion-spice mixture. Pour in water sufficient to almost cover the lamb. Reduce heat to a low setting, cover with the lid and gently simmer for 1 ½ hours. After 1 ½ hours, add the dates and stir in the honey. Season with salt and lots of fresh ground black pepper. Cover and simmer for an additional 30 minutes.

Meanwhile, put the almonds and pistachios in a pie plate and roast in a 375* oven for 8-10 minutes until toasted….don’t burn.

Sprinkle the nuts and parsley over the lamb and dates and you’re ready to serve!

Couscous (easy to make) is the usual accompaniment to a tagine recipe.