SC - Getting over it. (Way...way off topic.)

[Morgana Abbey]

Sounds wonderful, but where on earth (or my part of it--Montana) does
one find fresh dates?
- --Maire

Kerri Canepa wrote:
> 
> Balthazar,
> 
> >Off topic:  My very good lady friend recently ate at the El Morroco
> >restaurant in San Ramon, and had a dish of lamb chops in a honey, date and
> >almond sauce.  She raves about it, and I would like to reproduce this for
> >her.  If anyone has eaten there, or has a recipe similar to the one prepared
> >at the restaurant, please get in touch with me.
> 
> This isn't period by any stretch of the imagination and may not be exactly what
> your friend ate but it's the closest recipe I could find. It's from a cookbook
> series called Stand Up and Flip Over Cookbooks - Morocco.
> 
> Tagine of Lamb, Fresh Dates and Honey
> 
> 2 lbs boneless lamb shoulder, cut into 1 1/2 inch chunks
> 6 tbsp butter
> pinch powdered saffron or 2 tbsp saffron liquid
> 1 cinnamon stick
> 1 large onion, peeled and finely chopped
> 1/4 tsp freshly ground black pepper
> salt
> vegetable oil for frying
> 1/2 cup blanched almonds
> 1/2 tsp ground cinnamon
> 1 1/2 tbsp honey
> 1/2 lb fresh dates, washed
> 1 tbsp sesame seeds
> 
> Put the meat in a pan with the butter, saffron, cinnamon stick, onion, black
> pepper, and salt. Barely cover the meat with water, cover the pan, and bring to
> a boil. Turn down the heat and simmer gently for about 1 to 1 1/2 hours,
> stirring occasionally. Add more water if it dries out too much while cooking,
> stirring each time.
> 
> Meanwhile, heat the oil and fry the almonds until they are brown, then drain
> them on paper towels and set aside. Toast the sesame seeds in a moderate oven
> (350 degrees F) until they are golden-brown and set aside.
> 
> Add the ground cinnamon and the honey to the meat. Continue to cook, covered,
> for a further 20 to 30 minutes, or until the meat is very tender.
> 
> Remove the meat from the pan, place it in a serving dish and keep it warm,
> loosely covered with foil, in a very low oven.
> 
> Add the dates to the sauce in the pan and cook gently for about 10 to 12
> minutes. Spoon the dates and the sauce over the meat. Scatter the almonds and
> sesame seeds over the top and serve.
> 
> Note: I haven't made this dish but like most recipes in this cookbook, it sures
> sounds nummy.
> 
> Cedrin
> Princess Oertha
> T-minus 7 days and counting
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