Juliet's lamb tagine with fresh dates

Ingredients for 2 servings:

• 400 g lamb (shoulder)
• 2 onions, coarsely chopped
• 2 clove(s) garlic, chopped
• 1 tbsp olive oil
• ½ tsp saffron, ground
• 1 tsp cinnamon
• 12 dates, fresh
• ¼ tsp chili powder
• 2 tsp honey
• 2 tbsp lemon juice
• salt and pepper
• 1 stalk(s) cinnamon, approx. 5 cm
• 2 tbsp sesame seeds
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This dish can also be prepared in a casserole dish

Cut the lamb into bite-sized pieces. Heat the oil in a tagine/cabbage dish. Brown the meat in batches over medium heat. Add the garlic and onions and braise briefly. Add saffron and a pinch of pepper. Cover with water, put the lid on, and bring to a boil. Simmer the meat over low heat for about 1 hour until tender, adding a little more water if necessary. Halve the dates lengthwise and remove the stones. Add them to the tagine with the cinnamon stick and cook for 10 minutes. Toast the sesame seeds in a dry pan until golden brown. Season the sauce with salt, chili, lemon juice, and honey to taste. Serve on a platter and sprinkle with sesame seeds. Serve with couscous or flatbread. Note: Dried dates are not a suitable substitute for fresh dates, as they are much sweeter.