Lamb Tajine

6 servings

10 oz pearl onions
2 tablespoons vegetable oil
3 pounds boneless lamb, cut into 1 1/2 inch pieces
5 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon saffron threads
1/2 cup water
8 oz pitted dates
2 tablespoons honey
2 tablespoons slivered almonds

Cook onions in medium pot of boiling water for 2 minutes. Drain, rinse under cold water and peel.

Heat vegetable oil in heavy Dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all meat and any juices to Dutch oven. Mix in parsley, cilantro, cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover & simmer until lamb is tender, about 1 hour.

Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, machine dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mix to Dutch oven; simmer until heated through, about 5 minutes. Season tajine to taste with salt & pepper. Transfer to platter. Top with slivered almonds and reserved dates.